Chocolate Truffle Cake (Snowvillage Inn)
Author/Submitted by: Snowvillage Inn Bed and Breakfast and Restaurant, Snowville, New Hampshire,
From 1st Traveler's Choice Internet Cookbook. (http://www.virtualcities.com)
cut into pieces
or orange liqueur
whipped cream or sour cream,
Place filled, foil-wrapped pan in a large roasting pan and pour boiling water into roasting pan, to come 3/4 inch up the side of the spring-form pan. Bake for 25 to 30 minutes until edge of cake is set, but center is still soft. Remove pan from water bath and remove foil. Cool on wire rack completely (cake will sink in the center and may crack).
Remove side of spring-form pan and turn cake on to wire rack. Remove spring-form pan bottom and paper, so the bottom of cake is now the top. Cut 6 to 8 strips of waxed paper 1 inch wide and place randomly over cake or make a lattice style pattern if you wish. Dust cake with confectioners sugar; then carefully remove paper. Slide cake on to a serving plate and serve with cream.
Preheat oven to 350 degrees. Generously grease a 9 x 2-inch spring-form pan. Line bottom with waxed paper and grease the paper. Wrap bottom and side of pan in foil to prevent water seeping into cake. In a saucepan over low heat, melt chocolate, butter and sugar, stirring frequently until smooth; cool slightly. Stir in the liqueur. In a large mixing bowl with electric mixer, beat eggs lightly, about 1 minute. Beat in flour then slowly beat in the chocolate mixture until well blended. Pour into pan.