Chocolate Truffle Cake
1/2 cup Butter (Softened)
1 cup All Purpose Flour
1/3 cup Icing Sugar
2 tbsp. Cocoa (Sifted)
16 Semi-Sweet Chocolate Squares (Cut Up)
1/2 cup Butter (Hard)
1 tsp. Vanilla
4 Egg Yolks (Large)
4 Egg Whites (Large, Room Temperature)
3/4 cup Whipping Cream (or Evaporated Milk)
6 Semi-Sweet Chocolate Squares (Cut Up)
Mix all four ingredients in bowl until mealy.
Press in bottom on a 8 inch spring form pan.
Set on a piece of aluminium foil.
Fold foil up outside of pan to prevent water from leaking in.
Set pan in larger pan or roaster.
Combine chocolate, butter, and vanilla in large saucepan.
Heat over hot water, or on low, stirring constantly, until chocolate is smooth.
Remove from heat, do not over heat.
Beat in egg yolks, one at a time.
Using clean beaters, beat egg whites in medium bowl until stiff.
Fold into chocolate mixture.
Pour mixture over crust.
Pour boiling water about ½ up the side of the pan.
Bake in oven at 425º for 15 minutes.
Outer edge will be set, centre will be soft and look uncooked.
Chill for several hours.
Remove side of pan.
Place cake on wire rack, set rack on waxed paper.
Heat whipping cream in a small saucepan on low.
Add chocolate, stirring constantly, until melted and smooth.
Makes about one cup.
Pour glaze over cake, covering top and sides.
Cut into 16 wedges, and serve with a dollup of whipped cream and some fresh berries of your choice.