Truffle Cake

By tjm01

Ingredients

• 3 cups (18 oz) semisweet chocolate chips
• 2 sticks (1 cup) unsalted butter
• 6 large eggs, at room temperature

Details

Servings 18

Preparation

Step 1

Heat oven to 425 degrees. Coat an 8 x 3" cake pan with nonstick spray. Line bottom witih wax paper; spray paper. Have a larger roasting pan ready.
Melt chips and butter together; stir until well blended.
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.
Place large pan in oven; place cake pan inside. Pour boiling water into roasting pan to come halfway up sides of cake pan. Cover cake pan loosely with foil; bake 40 minutes. (Cake looks soft but sets when cold).
Cool cake in pan on wire rack. Cover and refrigerate 3 hours or until firm. Invert on serving platter; shake down sharply to release cake. Peel off paper.
If desired, lay 5 (3/4" wide) strips of paper 3/4" apart on cake. Sift cocoa between strips; carefully lift paper. Repeat in opposite direction, this time sifting on confectioners' sugar.