Preheat oven to 425 degrees, grease bottom of a 9-
inch spring form pan
Melt butter in medium microwave safe bowl; add 3/4
cup cocoa and 1 cup sugar, stirring until well
blended. Cool 5 minutes.
Stir in flour and vanilla, add egg yolks, one at a
time, beating well after each addition.Beat egg
whites with remaining 1 tablespoon sugar in medium
bowl until soft peaks form, gradually fold into
chocolate mixture. Add chocolates. Spoon batter
into prepared pan.
Bake just until edges are firm (1-inch circle in
the center will be soft). With spatula, loosen
cake from side of pan. Cool completely on wire
rack; remove side of pan. Cover; refrigerate at
least 6 hours.
Sift 2 teaspoons cocoa over whipped topping; stir
until well blended. Garnish cake with chocolate
topping. Cut cake while cold; garnish with
additional chocolates.
Originally Submitted
10/9/2010
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