Recipe of the Month

Chocolate Truffle Cake Supreme
1 ¼ cups unsalted butter (2 cubes)
¾ cup Hershey’s Cocoa
1 cup plus 1 TBL .sugar divided
1 TBL. all purpose flour
2 Tsp. vanilla extract
4 eggs separated
1 cup (1/2 pint) cold whipping cream to whip
Makes 10 servings

1. Heat oven to 425 degrees. Grease bottom of 8 in. spring-form pan.
2. Melt butter in medium saucepan over low heat. Add cocoa and 1 cup sugar; stir well. Remove from heat; cool. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition. Beat egg whites in medium bowl with remaining 1 TBL. Sugar until soft peaks form; gradually fold into chocolate mixture. Spoon batter into pan.
3. Bake 16 – 18 minutes or until edge is firm (center will be soft). Cool completely on wire rack (cake will sink slightly in center as it cools). Remove side of pan. Refrigerate cake at least 6 hours…cut cake while cold, but let stand at room temp. for 10-15 min. before serving. Garnish with whipped cream. and chocolate curls if desired.