CHOCOLATE TRUFFLE SUPREME CAKE RECIPE

CAKE:

1 1/4 cups (2 1/2 sticks) unsalted butter
3/4 cup Hersheys cocoa
1 cup plus 1 tablespoon sugar, divided
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
4 eggs, separated
1 cup cold whipping cream

1.
Heat oven to 425°F. Grease bottom of 8 inch springform pan.

2.
Melt butter in medium saucepan over low heat. Add cocoa and 1 cup sugar; stir well. Remove from
heat; cool. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition.
Beat egg whites in medium bowl with remaining 1 tablespoon sugar until soft peaks form; gradually fold
into chocolate mixture. Spoon batter into pan.

3.
Bake 16 to 18 minutes or until edge is firm(center will be soft). Cool completely on wire rack
(cake will sink slightly in center as it cools). Remove side of pan. Refrigerate cake at least
6 hours.

4.
Beat whipping cream in small bowl until soft peaks form; spread over top of cake. Cut cake while
cold, but let stand at room temperature 10 to 15 minutes before serving. Garnish with chocolate curls
or chocolate sprinkles, if desired.