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Recipe: Chocolate Truffle Cake Supreme (Hershey Cocoa recipe)

Desserts - Cakes
CHOCOLATE TRUFFLE CAKE SUPREME

1 1/4 cups unsalted butter
3/4 cup unsweetened Hershey's cocoa powder
1 cup plus 1 tablespoon sugar, divided use
1 tbsp all-purpose flour
2 tsp vanilla extract
4 eggs, separated
1 cup cold heavy (whipping) cream (for topping)
Chocolate curls (optional, for garnish)

Heat oven to 425 degrees F. Grease bottom of an (8-inch) springform pan.

In medium saucepan over low heat, melt butter. Add cocoa powder and 1 cup sugar, stirring until well blended. Remove from heat; cool slightly.

Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition; set aside.

In small mixer bowl, beat egg whites with remaining 1 tablespoon sugar until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.

Bake 16 to 18 minutes or until edges are firm (center will be soft). Cool completely on wire rack (cake will sink slightly in center as it cools), then remove side of pan. Refrigerate cake at least 6 hours before serving.

TO SERVE:
In small mixer bowl, beat whipping cream until soft peaks form; spread over top of cake. Cut cake while cold, but let stand at room temperature 10 to 15 minutes before serving. Garnish with chocolate curls, if desired.

Makes 1 (8-inch) cake, 10 servings
Source: Hershey
MsgID: 0224776
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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