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CHOCOLATE TRUFFLE CAKE

List of Ingredients





Suggestion; use Nestle's or Suchard semi-sweet chocolate to get the best results, though Bakers's semi-sweet is good too. Regardless of what you use, this dessert earns a spot in the Chocolate Hall of Fame. Serve with whipped cream, creme fraiche or vanilla ice cream. This recipe works best with unsalted butter.

1 1/4 pounds semi-sweet chocolate, coarsely chopped
3/4 cup unsalted butter
5 eggs, separated
3/4 teaspoon vanilla
2 teaspoons water
2 tablespoons granulated sugar
1 tablespoon all purpose flour, sifted
Icing or vanilla sugar




Recipe



In a stainless-steel bowl over a pot of simmering (not boiling) water, or in the top of a double boiler, melt chocolate; remove from heat. Whisk in butter until mixture is smooth. Add egg yolks, vanilla and water and continue whisking until thoroughly blended. If mixture "tightens," return pan to water bath just until mixture is easily stirred. Remove from water bath.

In a separate bowl, beat egg whites until frothy. Gradually add sugar and beat until stiff peaks form. Fold 1/3 of egg-white mixture into chocolate mixture; then fold chocolate mixture into remaining egg whites. Sprinkle with flour and gently fold in. Batter is ready when no trace of white-from flour or egg whites-remains. Be careful not to over-mix.

Spoon mixture into well-buttered 9-inch springform pan. Bake in 425 degrees F. oven 15 to 20 minutes, or until cake begins to crack around edge. Let cool completely before removing from pan.

Remove springform (side only) and chill cake in refrigerator at least 2 hours. When cake is firm to the touch, remove from refrigerator and invert on sheet of waxed paper; wipe springform bottom with hot, wet cloth and remove. Immediately turn cake right-side-up and place on serving dish. Serve at room temperature. Sprinkle with icing sugar just before serving.

Makes 12 servings (or 1 serving for a deprived chocoholic).