Truffle Cake


3 cups (18 ounces) semisweet chocolate chips
2 sticks (1 cup) unsalted butter
6 large eggs, at room temperature

Heat oven to 425 degrees F. Coat an 8 x 3-inch pan with nonstick
spray. Line bottom of pan with wax paper; spray paper. Have a large
roasting pan ready.

Melt chips and butter together; stir until well blended.

Beat eggs in a large bowl with mixer on high 7 minutes, or until
tripled and soft peaks form. Fold in chocolate mixture until blended.
Pour into cake pan. Place large pan in oven; place cake pan inside.
Pour boiling water into roasting pan to come halfway up sides of cake
pan. Cover cake pan loosely with foil; bake 40 minutes. The cake will
look soft but sets when cold. Cool cake in pan on wire rack. Cover and
refrigerate four hours or until firm.

Invert on serving plate; shake down sharply to release cake. Peel off
wax paper.

Top with whipped cream. Bring to room temperature for 20 minutes;
before serving.

Wondering if that should be 6 large egg WHITES. Whole eggs don't beat
into peaks that I know of.

Duckie ® wrote:
Truffle Cake


3 cups (18 ounces) semisweet chocolate chips
2 sticks (1 cup) unsalted butter
6 large eggs, at room temperature

Heat oven to 425 degrees F. Coat an 8 x 3-inch pan with nonstick
spray. Line bottom of pan with wax paper; spray paper. Have a large
roasting pan ready.

Melt chips and butter together; stir until well blended.

Beat eggs in a large bowl with mixer on high 7 minutes, or until
tripled and soft peaks form. Fold in chocolate mixture until blended.
Pour into cake pan. Place large pan in oven; place cake pan inside.
Pour boiling water into roasting pan to come halfway up sides of cake
pan. Cover cake pan loosely with foil; bake 40 minutes. The cake will
look soft but sets when cold. Cool cake in pan on wire rack. Cover and
refrigerate four hours or until firm.

Invert on serving plate; shake down sharply to release cake. Peel off
wax paper.

Top with whipped cream. Bring to room temperature for 20 minutes;
before serving.