| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chocolate Truffle Cake

1 1/4 cups butter (no substitutes)

3/4 cup unsweetened cocoa powder

1 cup plus 1 tablespoon granulated sugar - divided use

1 tablespoon all-purpose flour

2 teaspoons vanilla extract

4 large eggs, separated

Sweetened whipped cream or vanilla ice cream for accompaniment

1. Heat oven to 425°F (220°C). Grease bottom of 9-inch springform pan.
2. In a medium microwave-safe bowl melt butter; add 3/4 cup cocoa and 1 cup sugar, stirring until well blended. Cool 5 minutes.
3. With wooden spoon, stir in flour and vanilla; add egg yolks, one at a time, beating well after each addition.
4. Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.
5. Bake 15 to 18 minutes or just until edges are firm (center will be soft). With spatula, loosen cake from side of pan. Cool completely on wire rack; remove side of pan.
6. Cover; refrigerate at least 6 hours.
7. Serve cake with sweetened whipped cream or vanilla ice cream, if desired.

Makes 8 to 10 servings.