Wednesday, August 10, 2005

Desserts - Chocolate Truffle Cake

16 ounces semisweet chocolate
1/2 cup unsalted butter
1 1/2 t all purpose flour
1 1/2 t sugar
1 t hot water
4 eggs, separated

1 cup whipping cream

Preheat oven to 425F. Grease bottom of 8" springform pan. Melt choc and butter in top of double boiler (or in microwave). Add flour, sugar, and water and blend well. Add egg yolks one at a time, beating well after each addition. Beat egg whites until stiff but not dry. Fold into choc mixture. Turn into pan and bake 15 minutes only - CAKE WILL LOOK VERY UNCOOKED IN CENTER. Let cool completely - it will sink a bit as it cools. Keeps in fridge for 2 weeks or put in freezer. To serve, whip cream and spread over cake. Cut cake while cold but let stand at room temp 15 mins before serving. Serves 8 according to recipe, but it's rich, so really can serve 10 - 12.

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