Chocolate Truffle Cake Supreme Recipe




Chocolate Truffle Cake Supreme Ingredients

1 1/4 cup unsalted butter
3/4 cup hershey's cocoa
1 cup sugar, plus...
1 tbsp sugar
1 tbsp all-purpose flour
2 tsp vanilla extract
4 eggs, separated
1 cup cold whipping cream
1 chocolate curls (optional)

A Recipe for
Chocolate Truffle Cake Supreme

 

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.




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This is a recipe for Chocolate Truffle Cake Supreme from the recipe cookbook of Recipes-to-go (Dessert)


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Chocolate Truffle Cake Supreme recipe - a tasty recipe for you to add to your collection!

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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Chocolate Truffle Cake Supreme

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

Julia Childs






Chocolate Truffle Cake Supreme Directions

Heat oven to 425 F. Grease bottom of 8-inch springform pan. In medium
saucepan over low heat, melt butter. Add cocoa 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. 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). Remove side of
pan. Refrigerate cake at least 6 hours. 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. 10 servings.

Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)

Serves: 10

 

 

 

 

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