The evening after Thanksgiving it became suddenly imperative to have truffle cake. I sent my roommates out for ice cream and headed to the kitchen. Luckily, I apparently always have massive amounts of chocolate on hand!

Ingredients:

• 4 eggs, separated
• 16 ounces semi-sweet chocolate
• 1 stick butter
• 1 1/2 teaspoons flour
• 1 1/2 teaspoons sugar
• 1 teaspoon hot water

Beat the egg whites until stiff but not dry; set aside.

Melt the chocolate and butter until smooth.

My favorite sight!

Add the flour, sugar, and water and blend well. Add the egg yolks, beating well after each addition.

Fold in the egg whites, and turn the mixture out into a greased 8″ springform.

Bake for 15 minutes at 425 degrees, at which point it may still look uncooked.

Cool briefly, then chill in the fridge or freezer and serve with whipped cream or ice cream.

It’s the perfect cake for a chocolate craving!

Truffle Cake

From my mom.

• 4 eggs, separated
• 16 ounces semi-sweet chocolate
• 1 stick butter
• 1 1/2 teaspoons flour
• 1 1/2 teaspoons sugar
• 1 teaspoon hot water

Preheat the oven to 425 degrees; grease an 8″ springform pan

Beat the egg whites until stiff but not dry; set aside.

Melt the chocolate and butter until smooth.  Add the flour, sugar, and water and blend well. Add the egg yolks, beating well after each addition. Fold in the egg whites, and turn the mixture out into the prepared pan.

Bake for 15 minutes, then cool. Chill or freeze until firm, then serve with whipped cream or ice cream.