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A luscious chocolate truffle
cake laced with chocolate chips. Serve with sweetened whipped
cream.
Chocolate
Truffle Cake Supreme
- 1 1/4 cups butter
- 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
- 1 cup semisweet chocolate
chips
-
- Sweetened whipped cream
for accompanment
- Heat oven to 425°F
(220°C). Grease bottom of 8-inch springform pan.
- In a medium saucepan,
melt butter over low heat. Add cocoa and 1 cup sugar, stirring
until well blended. Remove from heat; cool slightly. Stir in
flour and vanilla. Add egg yolks, one at a time, beating well
after each addition.
- In a medium bowl, beat
egg whites with remaining 1 tablespoon sugar until soft peaks
form; gradually fold into chocolate mixture. Stir in chocolate
chips. Spoon batter into prepared pan.
- Bake 18 to 20 minutes
or until edges are firm (center will be soft). Cool completely
on wire rack (cake will sink slightly). Remove side of pan. Refrigerate
cake for several hours.
- To Serve: Cut cake while
cold, but allow to stand at room temperature for 10 to 15 minutes
before serving. Serve wedges topped with sweetened whipped cream.
Makes 8 to 10 servings.
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