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---------- Recipe via Meal-Master (tm) v8.05
Title: Mocha Truffle Cake
Categories: Cakes, Chocolate
Yield: 12 servings
Cake:
1 lb Unsalted butter
Cut into pieces
1 lb Semisweet chocolate
1 c Strong coffee
2 c Sugar
8 lg Eggs; room temp
Frosting:
1 c Heavy cream
1/4 c Powdered sugar
1/4 ts Vanilla
Chocolate flakes; * see note
Recipe by: San Francisco Encore Cookbook
CAKE: Preheat oven to 350 degrees. Completely line the
bottom and sides of a 10-inch cake pan with foil, allowing
some of the foil to extend beyond the top of the pan.
Smooth out the foil as much as possible. Generously coat
with some of the butter.
Melt the chocolate with the remaining butter, coffee, and
sugar over low heat. Simmer over low heat until the sugar
dissolves. Beat the eggs until thick, about 5 minutes.
Stir into the chocolate mixture. Pour into the prepared
pan. Bake for approximately 50 minutes, or until the
center is just set. Cool completely in the pan. Cover and
refrigerate in the pan until firm, at least 8 hours or
overnight.
FROSTING: A few hours prior to serving, whip the cream with
the sugar and vanilla. Invert cake onto a serving platter.
Carefully remove the foil. Frost the cake with the whipped
cream. Garnish with the Chocolate Flakes.
*To make Chocolate Flakes, melt semisweet chocolate and
spread on a marble slab or large flat plate. Let the
chocolate harden. Scrape against it with a knife and it
will flake into thin pieces.
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