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Chocolate Truffle Cake
Melt chocolate and butter over simmering water. Heat eggs and sugar in mixer bowl until warm, then whip on speed 3 until pale and thick. Turn mixer to speed 2 and add chocolate. Scrape mixture off sides of bowl and fold in flour by hand. Refrigerate. Portion batter out by spoon. Bake in small ring molds (grease first) at 350 degrees for approximately 12 minutes. Serve with Hot Fudge Sauce.
Hot Fudge Sauce: Whisk together cocoa and sugars in large mixing bowl. Bring cream to boil with butter and salt. Whisk sugar mixture into cream mixture. Strain.
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