A luscious chocolate truffle cake lacedwith chocolate chips. Serve with sweetened whipped cream.
Recipe: Chocolate TruffleCake Supreme
1 1/4 cups butter3/4 cup unsweetened cocoa powder1 cup plus 1 tablespoon granulated sugar- divided use1 tablespoon all-purpose flour2 teaspoons vanilla extract4 large eggs, separated1 cup semisweet chocolate chipsSweetened whipped cream for accompanment
Heat oven to 425°F (220°C). Greasebottom of 8-inch springform pan.
In a medium saucepan, melt butter overlow heat. Add cocoa and 1 cup sugar, stirring until well blended.Remove from heat; cool slightly. Stir in flour and vanilla. Addegg yolks, one at a time, beating well after each addition.
In a medium bowl, beat egg whites withremaining 1 tablespoon sugar until soft peaks form; graduallyfold into chocolate mixture. Stir in chocolate chips. Spoon batterinto prepared pan.
Bake 18 to 20 minutes or until edges arefirm (center will be soft). Cool completely on wire rack (cakewill sink slightly). Remove side of pan. Refrigerate cake forseveral hours.
To Serve: Cut cake while cold, but allowto 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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