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Truffle Cake
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A decadent chocolate truffle cake with rich chocolate glaze.

30 minutes

15 minutes

16 servings

Ingredients
Crust: hard margarine, softened 1/2 cup
all purpose flour 1 cup
confectioner's sugar 1/3 cup
cocoa, sifted 2 tbsp.
Filling:semisweet chocolate baking
squares, 1 oz. each 16
hard margarine 1/2 cup
vanilla 1 tsp.
egg yolks large 4
egg whites large, room
temperature 4
Chocolate Glaze:Whipping cream or
evaporated milk 3/4 cup
semisweet chocolate baking
squares 1 oz. 6

Directions
Crust:
Mix all 4 ingredients in small bowl until mealy. Press in bottom of 8 inch springform pan. Set on piece of of foil. Fold foil up outside of pan to prevent water leaking into pan. Set pan in larger pan or roaster.

Filling:
Combine chocolate, margarine and vanilla in large saucepan. Heat over hot water, or on low, stirring constantly until chocolate is melted and smooth. Do not overheat. Remove from heat.
Beat in egg yolks 1 at a time.
Using clean beaters, beat egg whites in medium bowl until stiff. Fold into chocolate mixture. Pour over crust. Pour boiling water about 1/2 way up outside of pan. Bake in 425F oven for about 15 minutes. Outer edge will be set. Center will be soft and look uncooked. Cool. Chill for several hours.
Remove sides of pan. Place cake on wire rack set on waxed paper. Pour glaze over sides of cake, covering top and sides. Chill. Cuts into 16 wedges.
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