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European Chocolate Truffle Cake

A wonderfully rich flourless cake - and easy too!

Ingredients

Cake

  • 8 ounces good quality semisweet chocolate
  • 1 cup granulated sugar
  • 1 cup unsalted butter
  • 4 large eggs, well beaten

Chocolate Ganache

  • 1 cup heavy whipping cream
  • 10 ounces semisweet chocolate chips

Instructions

  1. Heat oven to 350 degrees F. Grease and line with foil an 8-inch springform pan.
  2. Melt butter in a medium-size glass bowl in the microwave (about 1 to 2 minutes).
  3. Add the chocolate and microwave for 30 more seconds.
  4. Let sit for about 3 or 4 minutes, then add the sugar and stir until blended.
  5. When cool, stir in the beaten eggs.
  6. Pour batter into prepared pan and bake for about 30 to 35 minutes, or until a crust forms on top.
  7. Cool to room temperature then refrigerate overnight in pan.
  8. Remove cake from pan, and place cake on a wire rack over a baking sheet.
  9. Make ganache by placing the whipping cream in a large saucepan. Heat to almost boiling.
  10. Remove from burner and add chocolate chips. Let sit for about 4 to 5 minutes, then stir to blend.
  11. Pour ganache over the cake and spread over the sides. It will be glossy.
  12. Carefully remove iced cake to a serving plate.
  13. Serve each slice with a dollop of whipped cream, if desired.

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