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Recipe: Chocolate Truffle Cake (using coffee, no flour)

Desserts - Cakes
CHOCOLATE TRUFFLE CAKE

Unsweetened cocoa powder (for dusting pan)
1 cup butter (plus additional for greasing pan)
1/2 cup sugar
1/2 cup strong brewed coffee or espresso
6 oz bittersweet chocolate, cut up
2 oz unsweetened chocolate, cut up
4 eggs

Preheat oven to 350 degrees F. Butter a (9 or 10-inch) springform pan. Dust with cocoa powder, tapping out excess.

In a 2 quart glass bowl, combine butter, sugar, coffee and both chocolates. Microwave on high for 2 minutes, or until mixture is smooth when stirred.

Whisk in eggs until well blended. Pour mixture into springform pan.

Bake 50-55 minutes or until top of cake forms a crust and is dry to the touch. Let cool in pan.

Run a knife around edge of pan to loosen cake and remove side of pan.

Serve warm or refrigerated. Serve in small slices alone or with whipped cream, vanilla ice cream or make it really elegant and serve it in a pool of raspberry sauce. Store covered cake in refrigerator.

Makes 1 (9 or 10-inch) cake
Source: 365 Great Chocolate Desserts by Natalie Haughton
MsgID: 0224775
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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