Ten Acres Lodge
Bed and Breakfast & Restaurant

Stowe, Vermont

Specialty Recipe

Chocolate Truffle Cake

Ingredients

4 pounds, 8 ounces semisweet chocolate pieces

1 pound, 8 ounces butter

18 eggs

6 ounces sugar

8 ounces cake flour, sifted

Hot Fudge Sauce:

1 pound cocoa powder

1 pound brown sugar

1 pound, 4 ounces granulated sugar

1 quart heavy cream

1 pound, 8 ounces butter

1/2 teaspoon salt

Melt chocolate and butter over simmering water. Heat eggs and sugar in mixer bowl until warm, then whip on speed 3 until pale and thick. Turn mixer to speed 2 and add chocolate. Scrape mixture off sides of bowl and fold in flour by hand. Refrigerate. Portion batter out by spoon. Bake in small ring molds (grease first) at 350 degrees for approximately 12 minutes. Serve with Hot Fudge Sauce.

Hot Fudge Sauce: Whisk together cocoa and sugars in large mixing bowl. Bring cream to boil with butter and salt. Whisk sugar mixture into cream mixture. Strain.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)