Chocolate Truffle Cake
Yield
6 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
semi-sweet chocolate
null, null |
|
| ½ | cup |
butter, unsalted
|
|
| 1 ½ | teaspoons |
all-purpose flour
|
|
| 1 ½ | teaspoons |
sugar
|
|
| 1 | teaspoon |
water
hot |
|
| 4 | large |
eggs
separated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
semi-sweet chocolate
null, null |
|
| 118 | ml |
butter, unsalted
|
|
| 7.5 | ml |
all-purpose flour
|
|
| 7.5 | ml |
sugar
|
|
| 5 | ml |
water
hot |
|
| 4 | large |
eggs
separated |
|
Directions
Oil bottom of 8 or 9-inch springform pan.
Melt chocolate and butter ( I did this in a saucepan, although the original recipe calls for it being done in a 200-degree oven.)
Add flour, sugar, and water; blend well. Add egg yolks one at a time, beating well after each addition.
In a separate bowl ( a metal one) beat egg whites until stiff.
Fold gently into chocolate mixture.
Turn into prepared pan and bake for 15 minutes in middle of 425 degree oven (I found that in the 9-inch pan, I needed to extend this to 25 minutes for it to be completely cooked).
Let cake cool completely. Sift or sprinkle powdered sugar over top of cooled cake.
