Chocolate MINI KISSES Truffle Cake Recipe

Chocolate MINI KISSES Truffle Cake Recipe

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1-¼

    cups (2-½ sticks) butter (no substitutions)

  • ¾

    cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa

  • 1

    cup plus 1 tablespoon sugar , divided

  • 1

    tablespoon all-purpose flour

  • 2

    teaspoons vanilla extract

  • 4

    eggs , separated

  • 1

    cup HERSHEY'S MINI KISSES Brand Milk Chocolates

  • 2

    teaspoons HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa

  • 1

    tub(8 oz.) frozen whipped topping , thawed

Directions

1. Heat oven to 425°F. Grease bottom of 9-inch springform pan. 2. Melt butter in medium microwave-safe bowl; add 3/4 cup cocoa and 1 cup sugar, stirring until well blended. Cool 5 minutes. 3. Stir in flour and vanilla; add egg yolks, beating well after each addition. Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Add chocolates. Spoon batter into prepared pan. 4. Bake 15 to 18 minutes or just until edges are firm (1-inch circle in center will be soft). With spatula, loosen cake from side of pan. Cool completely on wire rack; remove side of pan. 5. Cover; refrigerate at least 6 hours. Sift 2 teaspoons cocoa over whipped topping; stir until well blended. Garnish cake with chocolate topping. Cut cake while cold; garnish with additional chocolates. 10 servings.


Nutrition

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