CHOCOLATE TRUFFLE CAKE"A deep, rich chocolate cake is the perfect dessert for any special occasion. I like to serve this one with lightly whipped cream or softened ice cream."
8 ounces bittersweet chocolate, chopped
12 tablespoons (11/2 sticks) unsalted butter, cut into pieces
2 tablespoons rum or strong brewed coffee
3 large eggs
1/2 cup sugar
1 teaspoon unsweetened cocoa powder, for sprinkling
Lightly whipped cream or softened ice cream
Butter a 6-cup baking dish or a 7-inch springform pan. Line the bottom of the pan with foil or parchment and butter the paper.
Put the chocolate into a heatproof bowl. Add the butter. Place the bowl over a pan of simmering water; the water should not touch the bottom of the bowl. When the chocolate is softened and the butter is melted, remove the bowl from the heat and stir until blended and smooth. Stir in the rum.
In a medium bowl, beat the eggs with the sugar until light and pale yellow, about 3 minutes. Stir the egg mixture into the chocolate. Scrape the batter into the prepared pan.
Place the pan in the slow cooker. Cover crock pot and cook on HIGH for 2 hours, or until set.
Remove the pan from the slow cooker. Cover and chill for several hours or overnight.
To serve, run a small knife around the edge of the cake. Invert it onto a serving plate. Place the cocoa powder in a small strainer and sprinkle it over the cake. If desired, serve with lightly whipped cream or softened ice cream.
Makes 6-8 servings
Source: The Italian Slow Cooker by Michele Scicolone
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