---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Mocha Truffle Cake
  Categories: Cakes, Chocolate
       Yield: 12 servings
  
            Cake:
       1 lb Unsalted butter
            Cut into pieces
       1 lb Semisweet chocolate
       1 c  Strong coffee
       2 c  Sugar
       8 lg Eggs; room temp
            Frosting:
       1 c  Heavy cream
     1/4 c  Powdered sugar
     1/4 ts Vanilla
            Chocolate flakes; * see note
  
   Recipe by:  San Francisco Encore Cookbook
   CAKE: Preheat oven to 350 degrees.  Completely line the
   bottom and sides of a 10-inch cake pan with foil, allowing
   some of the foil to extend beyond the top of the pan.
   Smooth out the foil as much as possible. Generously coat
   with some of the butter.
   Melt the chocolate with the remaining butter, coffee, and
   sugar over low heat.  Simmer over low heat until the sugar
   dissolves.  Beat the eggs until thick, about 5 minutes.
   Stir into the chocolate mixture.  Pour into the prepared
   pan.  Bake for approximately 50 minutes, or until the
   center is just set.  Cool completely in the pan.  Cover and
   refrigerate in the pan until firm, at least 8 hours or
   overnight.
   
   FROSTING: A few hours prior to serving, whip the cream with
   the sugar and vanilla. Invert cake onto a serving platter.
   Carefully remove the foil. Frost the cake with the whipped
   cream. Garnish with the Chocolate Flakes.
   *To make Chocolate Flakes, melt semisweet chocolate and
   spread on a marble slab or large flat plate.  Let the
   chocolate harden. Scrape against it with a knife and it
   will flake into thin pieces.
  
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