Light and rich at the same time, this Truffle cake is the perfect recipe for dessert after a heavy date-night meal on Valentine’s Day.
Yield: 12 Servings
Skill Level: Advanced
Prep Time: 40 minutes
All you will need is:
1-¼ cups Butter (no margarine, oil or shortening)
1 tablespoon All-Purpose Flour
1 cup Sugar
1 tablespoon Sugar (additional)
4 Eggs (separated)
¾ cup Hershey’s Premium Dark Cocoa
2 teaspoons Hershey’s Premium Dark Cocoa (additional)
1 cup Hershey’s Mini Kisses Brand Chocolate
2 teaspoons Vanilla Extract
8oz. Whipped Topping (frozen, thawed)
All you need to do is:
Pre-heat the oven to 400⁰F.
Grease a 9-inch baking pan and set aside for later use.
Melt the butter in microwave at medium heat and add in 3/44 cup cocoa and 1 cup sugar. Stir until blended well. Let cool for 5 minutes.
Now, mix in the flour and vanilla. Add in the egg yolks and beat well after every yolk.
In a separate bowl, beat the egg whites and the additional 1 tablespoon sugar until soft peaks form.
Gradually fold the beaten egg whites in the chocolate mixture. Fold in the chocolates.
Spoon the batter into the greased pan. And bake for 15 to 20 minutes or until the edges are firm.
Use a spatula or a knife to loosen the cake from the edges of the pan.
Cool the cake completely on a wire-rack.
Cover the cake and refrigerate for 5-6 hours. Mix the remaining cocoa in the frozen whipped frosting and stir until blended.
Garnish the cake with the chocolate whipped topping and additional chocolates.
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