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Loy's Farm B&B
Chocolate Truffle Cake
Heat oven to 300 degrees. Cover bottom of springform pan with foil, replace, and grease and flour foil and sides of pan.
In a heavy 2-quart pan, melt butter with all the chocolate over low heat, stirring frequently. Pour chocolate mixture into large bowl. In a small bowl, beat egg yolks on high speed and sprinkle in granulate sugar. Beat until very thick and lemon-colored (about 5 minutes). Fold egg yolk mixture into cooled chocolate mixture until blended. In another large bowl (use clean beaters), beat egg whites with cram of tartar until soft peaks form. Fold into chocolate mixture, 1/3 at a time.
Spread batter evenly in prepared springform pan. Bake for 35 minutes (do not overbake; cake will firm on chilling). Cool cake on rack in pan; place in refrigerator overnight.
Remove sides of pan, then lift off bottom of pan. Garnish with confectioners' sugar. May serve with whipped cream.
Serves: 12 to 16
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