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Chocolate Truffle Cake w/Zabaglione Sauc




Source of Recipe


rgm


List of Ingredients




14 ounces semi-sweet chocolate -- broken up
1 2/3 cups granulated sugar
10 ounces unsalted butter

3/4 cup strong coffee -- preferably espresso
6 California Fresh Eggs

OR
10 1/2 ounces liquid or frozen whole egg product

ZABAGLIONE SAUCE
12 California Fresh Egg Yolks
8 1/2 ounces liquid or frozen whole egg
1 cup granulated sugar
2 cups Marsala wine



Recipe



Preheat oven to 250 degrees F.

Grease a 10" × 3" inch spring-form cake pan.

Place chocolate, sugar, butter and coffee together in pan and heat gently until the mixture has melted together and is smooth. Remove from heat and let cool slightly.

In a separate bowl, beat eggs until they are well mixed.

Add eggs to melted chocolate mixture, beating constantly .

Pour mixture into pan and bake for two hours.

Cool and cut into portions.

DIRECTIONS FOR ZABAGLIONE SAUCE:
Mix egg yolks, granulated sugar and Marsala together until the mixture is smooth and pale and forms a ribbon when the whisk is lifted.

Place over boiling water and whisk constantly until mixture has thickened and is creamy.

Refrigerate until needed.