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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.


 

 

 


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