Truffle Cake

Yield: 1 cake

Categories:  Desserts

Ingredients

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

Directions

Heat oven to 425°.

Coat an 8x3 inch cake pan with nonstick spray. Line bottom with wax paper; spray paper. Have a larger 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. (cake looks soft but sets when cold)

Cool cake in pan on a wire rack. Cover and refrigerate 3 hours, or until firm.

Invert on serving platter; shake down sharply to release cake. Peel off paper. If desired, sprinkle with powdered sugar.