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Print this Recipe    Truffle 02

Chocolate Truffle Cake Supreme
10 servings

1 1/4 cups butter
3/4 cup cocoa
1 cup plus 1 tbsp sugar, divided
1 tbsp all-purpose flour
2 tsps vanilla extract
4 eggs, separated
1 cup cold whipping cream
Chocolate curls (optional)

Heat oven to 425 degrees 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 tbsp 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 for 10 to 15 minutes before serving.
Garnish with chocolate curls, if desired.


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