Chocolate Truffle Cake

By michaelmeiner

Ingredients

• 16 ounces semisweet chocolate
• 1/2 cup butter
• 1 1/2 teaspoons flour
• 1 1/2 teaspoons sugar
• 1 teaspoon hot water
• 4 eggs -- separated
• 1 cup whipped cream

Details

Servings 1

Preparation

Step 1

Preheat oven 425. Grease bottom of 8 inch springform pan. Melt chocolate and butter in top of double boiler. Ad flour, sugar and water and blend well. Add egg yolks one at a time, beating well after each addition. Beat egg whites until stiff but not dry. Fold into chocolate mixture.

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 center), then chill or freeze. Spread thick layer of whipped cream on top. Cut cake while cold but let stand at room temperature for 15 minutes before serving.