Chocolate Truffle Cake

This is my husband’s favorite dessert. It is very rich, so a small piece goes a long way. I like to serve it with whipped cream, raspberries or vanilla ice cream. It’s great for a dinner party or even holiday celebration because it can be made the day before.

In a greased springform pan, combine:
2 cups graham cracker crumbs
6 tablespoons melted butter
2 tablespoons sugar

Mix above ingredients and press onto the bottom and sides (11/2 inches up) of the springform pan until crust is created. Set aside. In a *double boiler, combine:
16 oz. of semisweet chocolate chips
1 cup heavy whipping cream

Stir until chocolate and cream mixture are melted. Remove from heat. In a mixing bowl combine:
6 beaten eggs
3/4 cup sugar
1/3 cup flour

Mix eggs, flour, and sugar until lemon colored, about 5-10 minutes. Fold in 1/4 of the egg mixture into the chocolate mixture and mix. Continue until all of the egg and chocolate mixtures are combined. Pour into crust and bake about 45 minutes in oven at 325 degrees. Sides will be puffed up and center will be slightly soft when cake is done. Cool on wire rack for at least twenty minutes before removing sides of the pan. Cool another four hours and then store in refrigerator until serving.

*To see full description of double boiler see Chocolate Brownie Lava Cakes
Serves 12

People who viewed this recipe also viewed:

1. Chocolate Marble Cookies
2. Chocolate Lava Cakes
3. Pumpkin Pie Cheesecake
4. Tracey’s Peanutbutter and Chocolate Scrunch
5. Truffle Frosting