Chocolate Truffle Cake

Source: Campbell's Recipes
Tagged With: 6 servings

This deliciously rich cake is perfect for special occasions or everyday...and it's easy to make because the batter is mixed in the food processor.

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Serves: 6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes

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6 squares (1 ounce each) bittersweet chocolate, coarsely chopped
3/4 cup granulated sugar
1 teaspoon instant espresso powder
Pinch salt
6 tablespoons boiling water
3/4 cup (1 1/2 sticks) butter, softened
3 eggs, at room temperature
1 1/2 teaspoons vanilla extract
confectioners' sugar
Sweetened whipped cream

Heat the oven to 350°F. Grease a 6 1/2-inch springform pan. Line the bottom of the pan with a round of parchment or wax paper and grease the paper.
Place the chocolate, granulated sugar, espresso powder and salt into a food processor. Cover and process until finely ground. Add the water. Cover and process for 10 seconds or until the chocolate is melted.
Drop the butter by spoonfuls into the processor. Cover and process until the mixture is smooth. Add the eggs and vanilla extract. Cover and process until just blended. Pour the batter into the pan.
Bake for 40 minutes or until the cake is set. Let the cake cool in the pan on a wire rack for 30 minutes. Cover the pan and refrigerate for 3 hours or overnight.
Run a thin-bladed knife around the edge of the cake. Release and remove the sides of the pan. Invert the cake onto a serving plate. Carefully remove the bottom of the pan and peel off the paper. Sprinkle the cake with the confectioners' sugar. Serve with the whipped cream.

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