untitled
|
|
|
Hand Made Soaps and Lotions
TRUFFLE CAKE
INGREDIENTS:
3 cups (18oz) semisweet chocolate chips
2 sticks (1 cup) unsalted butter
6 large eggs, at room temperature
This flourless cake is dense, rich and deeply chocolaty.
Serves: 18 Active: 15 min/Total: 55 min plus 3 hr chilling.
PROCEDURES:
1. Heat oven to 425F. Coat an 8X3 inch cake pan with nonstick spray. Line bottom with wax paper; spray paper. Have a larger roasting pan ready.
2. Melt chips and butter together; stir until well blended.
3. Beat eggs in a large bowl with mixer on high for 7 minutes, or until tripled and soft peaks form. Fold in chocolate mixture until blended. Pour into cake pan.
4. Place large pan in oven; place cake pan inside. Pour boiling water into roasting pan to come halfway up sides of cake pan. (note: If you use too much water, it may slop over onto the cake when you are removing the cake from the large pan)
5. Cover cake pan loosely with foil and bake 40 minutes. (cake looks soft but sets when cold.)
6. Cool cake in pan on a wire rack. Cover and refrigerate 3 hours, or until firm.
7. Invert on serving platter; shake down sharply to release cake. Peel off paper.
8. If desired, lay five ¾ in.-wide strips of paper ¾ in. apart on cake. Sift cocoa between strips. Carefully lift paper and repeat in opposite direction, this time using confectioners’ (powdered) sugar.
Per serving: 252 cal, 3g pro, 18g car, 2 gr fiber, 20 gr fat (12 gr sat fat) 98 mg chol, 25mg sod.
bravenet.com