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Truffle Cake Recipe

Ingredients

How to make it

  • Heat oven to 425 F.
  • Coat an 8x3-in. cake pan (I like using an oval pan) with nonstick spray. Line bottom with wax paper; spray paper. Have a large roasting pan ready.
  • Melt chips and butter together;stir until well blended.
  • Beat eggs in a large bowl with mixer on high 7 minutes, or until tripled and soft peaks form. Fold in chocolate mixture until blended. Pour into cake pan.
  • Place large pan in oven; place cake pan inside. Pour boiling water into roasting pan to come halfway up sides of cake pan. Cover cake pan loosely with foil; bake 40 mintues. (Cake looks soft but sets when cold.)
  • Cool cake in pan on a wire rack. Cover and refrigerate 3 hours, or until firm. Invert on serving platter; shake down sharply to release cake. Peel off paper.
  • If desired, lay five 3/4-in.-wide strips of paper 3/4 in. apart on cake. Sift cocoa between strips; carefully lift paper. Repeat in opposite direction, this time sifting on confectioners' sugar.

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The Cook

tiny_chef Orange, CA

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