A few of you out there, and you know who you are, have requested the recipe for the Chocolate Truffle Cake I made for the auction. I made two, one for the dessert table and one to auction off. They both went well and I know you chocolate fans will love this. Serve in small slices.

 Well here ya go:

14 oz semi-sweet chocolate bits (buy good stuff it makes a difference)

2 oz unsweetened chocolate (Bakers’ brand)

1 cup butter

9 large eggs, separate yolks and whites.

1/2 cup sugar

1/4 teaspoon cream of tartar

Confectioners sugar

300 degree oven, 9″ spring-form pan, bottom covered with aluminum foil (easier to remove cake), grease and coat with cocoa powder.

In 2 qt pan, or dbl boiler, melt chocolate and butter (sample as needed). Set aside to cool slightly.

In another large bowl beat egg yolks and sugar until lemon colored and very thick, about 5 mins.

Add chocolate mixture to egg yolks with rubber spatula, mix well.

In another bowl, with very clean beaters, whip egg whites and cream of tartar untill soft peaks. FOLD one third at a time into chocoalte mixture, DO NOT STIR.

Pour batter into spring form pan, spread evenly.

Bake at 300 degrees for 35 minutes.

Cool completely in pan on rack and fridge overnight. Carefully run knife along edge of pan to release cake, romove pan edge, invert onto serving plate, CAREFULLY remove bottom on pan.

Sprinkle with confectioners’ sugar and chill in fridge until serving.

Serve with milk or coffee or a nice Merlot.

Enjoy, Tony.