Name: Chocolate Truffle Cake
Yield: Makes 12 servings
Ingredients: 14 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 1 cup (2 sticks) unsalted butter; 1/4 cup light corn syrup; 6 large eggs; 3/4 cup sugar; Raspberry sorbet

"I was at a conference in West Vancouver, British Columbia, when I discovered Salmon House on the Hill," writes Beth D'Ambrosio of Pittsford, New York. "The one thing more breathtaking than the restaurant's view was dessert: a slice of impossibly rich chocolate cake topped with raspberry sorbet."

This dense and fudgy flourless chocolate cake isn’t baked—it’s steamed on top of the stove. The cake will puff up while it steams and fall as it cools.

Recipe notes

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