Chocolate Chip Truffle Cake
| 2 c 6 T 2 t 1 t 2 t 3 1 pinch 2 T |
semi-sweet chocolate chips butter flour hot water vanilla eggs, separated salt sugar |
|
| Preheat oven to 425 F. Melt chips with butter over 1″ simmering water in a double boiler. Mix in flour, then water and vanilla. Remove from heat and stir in egg yolks, one at a time. Cool. Beat egg whites with salt in a medium bowl on medium speed until foamy. Add sugar gradually and beat on high spead until stiff peaks form. Fold into chocolate mixture.Spread into buttered 8″ spring form pan. Bake 15 min. The cake will be soft in the center. Cool. Frost with whipped cream.Adapted from Ghirardelli chocolate chip bag. | ||