They'd planned to close in January of 2011, but ended up staying open and baking and selling cakes from the little space for more than a year and a half — until last summer, when their youngest son died suddenly. After that, says Vivie Glass, the heart went out of the effort.
"Adam was so much a part of the business, we just couldn't do it anymore," says Vivie Glass. "The day after he died, I started to write this book. "
David and Vivie Glass shut down operations and moved to Vermont to be closer to son Josh and granddaughter Zoe. David continues his chocolate truffle business, selling a limited amount of the candies to his email subscribers. Vivie Glass, who now works with developmentally disabled adults, completed the book she'd started by adding the recipes she'd guarded for three decades.
"We weren't going to sell them to some big company," said Glass. "We wanted the people who loved our cakes to have them and be able to make them whenever they wanted."
This Ultmate Chocolate Truffle Cake recipe (no flour required) is included in the book:
Ultimate Chocolate Truffle Cake
>>Makes one 6-inch cake
>> 3 1/2 ounces semi-sweet chocolate chips
>> 1/2 ounce unsweetened chocolate, cut into small pieces
>> 4 ounces sugar
>> 4 ounces unsalted butter, cut into small pieces
>> 2 extra large eggs
>> 2 tablespoons sifted cocoa power
Grease a solid bottom six inch cake pan with non-stick spray. Make sure to hit every spot!
Preheat the oven to 350 degrees. Carefully place a 9- by- 13 inch cake pan into the oven. Fill pan with hot water so that it is filled to about one third of the way up. Let the water heat while you prepare the batter.
Over a double boiler on medium low heat, melt the chocolate, unsweetened chocolate and butter together, stirring with a whisk until the mixture is absolutely smooth.
Meanwhile, put the whisk attachment on a stand up mixer. Mix the eggs and sugar on medium speed until well incorporated. You don't want to mix this on high speed or mix too long or the cake will not have the proper texture. Just mix it enough so that when you rub a bit of the eggs and sugar between your fingers, the sugar feels dissolved.
Now pour the melted chocolate and butter into the eggs and sugar mixture. Beat on medium until it is fully incorporated.
Lastly, add the cocoa powder on low speed. When it disappears, turn to high speed briefly just to make sure it is thoroughly mixed in.
Pour the batter into the prepared six inch pan. Now carefully place the pan into the 9- by- 13- inch pan that is in the oven. Check the level of water: the hot water should come halfway up the side of the cake pan. If it does not, add a little more hot water. Do not let the cake pan float!
Bake for 55 minutes to one hour. The top of the cake should have formed a paper thin crust and will have cracked slightly in the center.
Remove from oven and let cool to lukewarm. Place a six-inch cake pad over the cake and, gripping the cake pad, flip the cake over. Rap the edge of the pan sharply one or two times on a countertop. It should come out easily. Trust me – I used to make two thousand of these a day!
Let cake cool completely. You can wrap the cake and freeze it, but it is delicious eaten that same day at room temperature, as David and I discovered when I was testing the recipe for this cook book.
The Glasses baked their Chocolate Truffle Cakes in solid bottomed pans that were six inches in diameter and three inches high. Vivie Glass suggests checking Amazon.com for "Parrish Magic Line 6X3 Inch Round Aluminum Cake Pan." Cake pads, available at most stores that sell baking supplies, are thick cardboard circles that hold the cake. One side is usually white.