Sinful Chocolate Truffle Cake

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 14 ounces semisweet chocolate (i use ghiradelli bar chocolate)
• 2 ounces unsweetened chocolate (i use bakers)
• 1 cup butter (do not use margarine)
• 9 large eggs, separated (you use both the yolk and whites)
• 1/2 cup sugar
• 1/4 teaspoon cream of tartar
• confectioners' sugar (for dusting)

Recipe

• 1 preheat oven to 300 degrees.
• 2 remove the bottom of a 9 inch springform pan and cover with tin foil, wrapping foil around to the back (this will make it easier to remove cake from pan).
• 3 replace bottom of pan in springform.
• 4 grease and flour bottom and side of pan.
• 5 in heavy 2-quart saucepan, combine semisweet and unsweetened chocolates and butter and melt over very low heat, stirring frequently until smooth.
• 6 pour into a large bowl and set aside.
• 7 in another bowl with mixer at high speed beat egg yolks and sugar until very thick and lemon colored, about 5 minutes.
• 8 then add the egg yolk mixture to the chocolate mixture, stirring with rubber spatula until blended.
• 9 in another bowl with clean beaters, beat a high speed the egg whites and cream of tartar until soft peaks form when beaters are lifted.
• 10 with rubber spatula fold beaten egg whites into chocolate mixture, one third at a time, make sure you fold not stir.
• 11 pour batter into prepared pan, spread evenly.
• 12 bake for 35 minutes.
• 13 do not overbake cake will firm up while standing and chilling, it is a truffle cake not a standard cake.
• 14 cool cake completely in pan on a cake rack.
• 15 when cool refridgerate overnight in pan.
• 16 in the morning to remove the cake from pan, run a hot knife, (run knife under hot water) around edge of cake, and unhook spring latch on side of pan and lift off side of pan.
• 17 invert cake cake plate, unwrap foil from bottom of pan and lift off bottom of pan.
• 18 to decorate top of cake using a fine sieve, sprinkle with confectioners sugar, or i made a heart stencil with paper for valentines day and placed on top of cake to create a heart outline with the sugar.
• 19 refrigerate cake and remove 15 minutes before serving.