50+ Friends Club Cookbook -- Cakes and Frostings -- Chocolate Truffle Cake

Return to
Cookbook Index | Chapter Index

Chocolate Truffle Cake

From the Kitchen of: Pepper
Source: Dessert du Jour

Cake:
14	ounces	semi-sweet chocolate -- broken up
1-2/3	cups	granulated sugar
10	ounces	unsalted butter
3/4	cup	strong coffee -- preferably espresso
2		fresh eggs OR
10-1/2	ounces	liquid or frozen whole egg product

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.
Refrigerate until needed. Yield: 10 servings.

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.