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.
>
>