Chocolate Truffle Cake
|Chocolate/Chocolate chips||16 Ounce (semisweet)|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Teaspoon|
|All purpose flour||1 1⁄2 Teaspoon|
Preheat oven to 425° F.
Heat chocolate and butter together over low heat until melted and smooth.
Remove from heat and cool.
Add sugar and flour; blend well.
Beat in egg yolks, one at a time, beating well after each addition.
Beat egg whites until stiff.
Fold into chocolate mixture.
Pour batter into a well-greased (bottom only) 8-inch springform pan.
Bake 15 minutes.
Center of cake should spring back slightly when pressed with finger tips.
Do not overbake.
Cool on wire rack 10 minutes.
Remove rim from pan and continue cooling cake to room temperature.
Chill thoroughly before serving.