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A practically flourless
fudgey chocolate cake that has the taste and texture of a chocolate
truffle.
Chocolate
Mini Kisses Truffle Cake
- 1 1/4 cups butter (no
substitutes)
- 3/4 cup HERSHEY'S SPECIAL
DARK Cocoa or HERSHEY'S Cocoa
- 1 cup plus 1 tablespoon
granulated sugar - divided use
- 1 tablespoon all-purpose
flour
- 2 teaspoons vanilla extract
- 4 large eggs, separated
1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates
- 2 teaspoons HERSHEY'S
SPECIAL DARK Cocoa or HERSHEY'S Cocoa
1 (8-ounce) tub frozen whipped topping, thawed
- Heat oven to 425°F
(220°C). Grease bottom of 9-inch springform pan.
- Melt butter in medium
microwave-safe bowl; add 3/4 cup cocoa and 1 cup sugar, stirring
until well blended. Cool 5 minutes.
- Stir in flour and vanilla;
add egg yolks, one at a time, beating well after each addition.
- Beat egg whites with remaining
1 tablespoon sugar in medium bowl until soft peaks form; gradually
fold into chocolate mixture. Add chocolates. Spoon batter into
prepared pan.
- Bake 15 to 18 minutes
or just until edges are firm (1-inch circle in center will be
soft). With spatula, loosen cake from side of pan. Cool completely
on wire rack; remove side of pan.
- Cover; refrigerate at
least 6 hours.
- Sift 2 teaspoons cocoa
over whipped topping; stir until well blended. Garnish cake with
chocolate topping.
- Cut cake while cold; garnish
with additional chocolates.
Makes 10 servings.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
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