Flourless Chocolate Truffle Cake
3/4 cup chocolate chips, finely chopped
1 large egg white
1/8 teaspoon cream of tartar
3/4 cup unsweetened cocoa powder
2/3 cup sugar
3/4 cup evaporated milk
1 cup (about 7 or 8) egg whites
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform
pan. Place chopped chocolate chips in a large bowl; set aside. in a small
bowl, beat 1 egg white with cream of tartar until stiff peaks form; set
aside.
In a medium saucepan, heat cocoa, sugar, and milk until simmering, stirring
constantly. Remove from heat and pour over chocolate chips. Whisk in 1 cup
egg whites, then fold in beaten egg white.
Pour batter into prepared pan and set in another pan at least 2 inches wider
and deeper. Add enough water to larger pan to come two-thirds up the side of
the cake pan. (This is so edges won't burn.) Bake 30 minutes. Chill in
refrigerator 8 hours before serving.
Makes 10 to 12 servings
3/4 cup chocolate chips, finely chopped
1 large egg white
1/8 teaspoon cream of tartar
3/4 cup unsweetened cocoa powder
2/3 cup sugar
3/4 cup evaporated milk
1 cup (about 7 or 8) egg whites
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform
pan. Place chopped chocolate chips in a large bowl; set aside. in a small
bowl, beat 1 egg white with cream of tartar until stiff peaks form; set
aside.
In a medium saucepan, heat cocoa, sugar, and milk until simmering, stirring
constantly. Remove from heat and pour over chocolate chips. Whisk in 1 cup
egg whites, then fold in beaten egg white.
Pour batter into prepared pan and set in another pan at least 2 inches wider
and deeper. Add enough water to larger pan to come two-thirds up the side of
the cake pan. (This is so edges won't burn.) Bake 30 minutes. Chill in
refrigerator 8 hours before serving.
Makes 10 to 12 servings