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A splendid chocolate truffle
cake topped with whipped cream.
Chocolate
Truffle Cake Supreme
- 1 1/4 cups unsalted butter
- 3/4 cup 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 cold whipping
cream
Chocolate curls (optional)
- Heat oven to 425°F
(220°C). Grease bottom of 8-inch springform pan.
- Melt butter in medium
saucepan 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.
- 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.
- Bake 16 to 18 minutes
or until edges are firm (center will be soft). Cool completely
on wire rack (cake will sink slightly in center as it cools).
Remove side of pan. Refrigerate cake at least 6 hours.
- Beat whipping cream in
small bowl until soft peaks form; spread over top of cake.
- Cut cake while cold, but
let stand at room temperature 10 to 15 minutes before serving.
Garnish with chocolate curls, if desired.
Makes 10 servings.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
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