member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Ruby      

Recipe Categories:

    Chocolate Truffle Cake


    Source of Recipe


    Food Magazine, not sure which one-from the 70's

    Recipe Introduction


    Deliciously rich, this fudgelike cake can be prepared ahead and frozen, or stored in the refrigerator up to two weeks. Before serving, top with whipped cream, then cut with a warm knife.

    List of Ingredients




    16 oz semisweet chocolate
    1/2 cup unsalted butter
    1-1/2 teaspoons all purpose flour
    1-1/2 teaspoons sugar
    1 teaspoon hot water
    4 eggs, separated
    1 cup whipping cream

    Recipe



    Preheat oven to 425 degrees F. Grease bottom only of 8" springform pan.

    Melt chocolate and butter in top of double boiler or in microwave. Blend in well flour, sugar and water. Beat in yolks well 1 at a time. Separately beat egg whites till stiff; fold into chocolate mixture. Turn into pan.
    Bake 15 minutes only; cake will look very uncooked in center. Cool completely in pan; it will sink somwhat in the middle as it does. Run knife around outside of cake to separate from pan. Chill or freeze cake. Just before serving, remove from pan. Whip cream to soft peaks. Spread very thick layer over top of cake, smoothing with spatula (or
    pipe on decoratively). Cut cake while cold but let stand about 15 minutes before serving. (You can also cut cake into servings, then top each piece with whipped cream or ice cream just before serving.)
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |