Truffle Cake

Grease and flour one 9x2 round pan and line bottom with parchment paper. Preheat the oven to 350.

Combine in a heatproof bowl placed over hot water:
6 oz. (2 sticks) butter
6 oz. semisweet chocolate
6 oz. unsweeted chocolate

Stir until melted, then cool 5 to 10 minutes.

In the bowl of an electric mixer at high speed, use a whisk attachment to beat:
5 large eggs
1/2 cup sugar
2 tsp. pure vanilla extract

Continue beating until triple in volume and the batter forms a ribbon when the beaters are lifted.

Meanwhile in saucepan, heat to a full boil:
1/2 cup sugar
1/3 light corn syrup

Remove from the heat and slowly beat the hop syrup into the eggs with the mixer at low speed. Beat at medium speed until batter reaches the top of the bowl, about 8 minutes, then decrease the speed to low and beat in 1/2 of the chocolate mixture. Before it is full incorporated take off the whisk and fold in the remaining chocolate by hand.

Pour the batter into the pan. Place the pan in a larger pan and fill the larger pan halfway with hot water. Bake for 40 minutes. The cake will look set. Cool the cake on a wire rack for 15 to 20 minutes. Then turn it out of the pan onto a cake round. Cool completely, then chill before glazing.

Chocolate Glaze
In a metal bowl over hot water, melt:
12 oz semisweet chocolate (about one bag of semisweet chocolate chips)

In a sauce pan, warm over medium-high heat:
1 cup heavy cream
3.5 tbsp butter
2 tbsp. corn syrup

Stir until butter melts, then continue to heat to just before the boiling point. Slowly pour the scalded liquid over the melted chocolate, whisking constantly until smooth. Strain through fine sieve. The glaze can be used immediately or cooled and refrigerated for up to 2 weeks.

From: Sarah Tolman