CHOCOLATE TRUFFLE CAKE

from Nashville's "Caterer to the Stars", Laure Jabus of YUM! Catering

Recipe

Ingredients:	1 lb (16 OZ) semi-sweet chocolate 1/2 cup (1 stick) unsalted butter 1 ½ teaspoons all purpose flour 1 ½ teaspoon sugar 1 teaspoon hot water 4 eggs, separated 1 cup whipping cream

Directions:	Preheat oven to 425 degrees. 1. Grease bottom of 8 inch spring form pan. 2. Melt chocolate and butter in top of double boiler. 3. Add flour, sugar, and hot water, blending well. 4. Add egg yolks one at a time, beating well after each addition. 5. Beat egg whites until stiff but not dry. Fold into chocolate mixture. 6. Turn into pan and bake 15 minutes only. Cake will look very uncooked in center. Let cool completely (as cake cools, it will sink a bit in the middle), then chill or freeze. 7. Whip cream until soft peaks form. Spread very thick layer over top of cake, smoothing with spatula. Cut cake while cold but let stand at room temperature 15 minutes before serving.

Ingredients:

1 lb (16 OZ) semi-sweet chocolate
1/2 cup (1 stick) unsalted butter
1 ½ teaspoons all purpose flour
1 ½ teaspoon sugar
1 teaspoon hot water
4 eggs, separated
1 cup whipping cream

Directions:

Preheat oven to 425 degrees.

1. Grease bottom of 8 inch spring form pan.

2. Melt chocolate and butter in top of double boiler.

3. Add flour, sugar, and hot water, blending well.

4. Add egg yolks one at a time, beating well after each addition.

5. Beat egg whites until stiff but not dry. Fold into chocolate mixture.

6. Turn into pan and bake 15 minutes only. Cake will look very uncooked in center. Let cool completely (as cake cools, it will sink a bit in the middle), then chill or freeze.

7. Whip cream until soft peaks form. Spread very thick layer over top of cake, smoothing with spatula. Cut cake while cold but let stand at room temperature 15 minutes before serving.