Chocolate Truffle Cake¶

Lorna Berndt Piercey
Jamie and Caitlin Piercey

Cake:

• 6 squares semi sweet baking chocolate
• ¾ cup butter or margarine
• ⅔ cup plus 2 Tbsp white sugar
• 4 eggs, separated
• ⅓ cup flour

Glaze:

• 4 squares semi-sweet baking chocolate
• 2 Tbsp butter or margarine
• 2 Tbsp water

Cake: Melt chocolate with butter. Let cool. Preheat oven to 375°F. Grease and flour a 9 inch springform pan. Beat egg whites until soft peaks form. Add 2 tablespoons sugar and beat until stiff, shiny peaks form. In a large bowl, beat egg yolks and ⅔ cup sugar until thickened. Add chocolate mixture and flour. Blend. Fold egg white mixture into chocolate mixture. Bake for 40 minutes.

Glaze: Melt chocolate with butter. Add water. Blend and spread.

Variation: Add ¾ cup chopped cherries to batter and use cherry juice instead of water in the glaze.