Mocha Truffle Cake

Title: Mocha Truffle Cake

Categories: Cakes, Chocolate

Yield: 12 servings

Cake:

1 lb Unsalted butter

Cut into pieces 1 lb Semisweet chocolate

1 c Strong coffee

2 c Sugar

8 lg Eggs; room temp

Frosting:

1 c Heavy cream

1/4 c Powdered sugar

1/4 ts Vanilla

Chocolate flakes;see note

Recipe by: San Francisco Encore Cookbook

CAKE: Preheat oven to 350 degrees. Completely line the

bottom and sides of a 10-inch cake pan with foil, allowing

some of the foil to extend beyond the top of the pan.

Smooth out the foil as much as possible. Generously coat

with some of the butter.

Melt the chocolate with the remaining butter, coffee, and sugar over low heat. Simmer over low heat until the sugar

dissolves. Beat the eggs until thick, about 5 minutes.

Stir into the chocolate mixture. Pour into the prepared

pan. Bake for approximately 50 minutes, or until the

center is just set. Cool completely in the pan. Cover and refrigerate in the pan until firm, at least 8 hours or overnight.

FROSTING: A few hours prior to serving, whip the cream with

the sugar and vanilla. Invert cake onto a serving platter.

Carefully remove the foil. Frost the cake with the whipped

cream. Garnish with the Chocolate Flakes.

*To make Chocolate Flakes, melt semisweet chocolate and spread on a marble slab or large flat plate. Let the

chocolate harden. Scrape against it with a knife and it

will flake into thin pieces. --