Truffle Cake

Cooking Instructions

  Heat oven to 425 degrees. Coat an 8 x 3-in. 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, lay five 3/4-in.-wide strips of apper 3/4 in. apart on cake.  Sift cocoa between strips; carefully lift paper.  Repeat in opposite direction, this time sifting on confectioners' sugar.