Chocolate Truffle Cake Supreme
Ingredients| 1 1/4 cup unsalted butter |
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Heat oven to 425 F. Grease bottom of 8-inch springform pan. In medium
saucepan over low heat, melt butter. 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 small mixer bowl, beat egg whites with remaining 1
tablespoon sugar 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. In small mixer bowl, beat
whipping cream 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. 10 servings.
Hershey s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible recipe format by Karen Mintzias ([email protected])
Servings: 10
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