---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Truffle Cake Supreme
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
   1 1/4 c  Unsalted butter
     3/4 c  Hershey’s cocoa
       1 c  Plus 1 tablespoon sugar; div
            -ided
       1 tb All-purpose flour
       2 ts Vanilla extract
       4    Eggs; separated
       1 c  Cold whipping cream
            Chocolate curls (optional)
  
   Recipe by: www.hersheys.com
        Heat oven to 425 F. Grease bottom of 8-inch springform
   pan. In medium saucepan over low heat, melt butter. Add
   cocoa and 1 cup sugar, stirring until well blended. Remove
   from heat; cool slightly. Stir in flour and vanilla. Add
   egg yolks, one at a time, beating well after each addition.
       In small mixer bowl, beat egg whites with remaining 1
   tablespoon sugar until soft peaks form; gradually fold into
   chocolate mixture. Spoon batter into prepared pan. Bake 16
   to 18 minutes or until edges are 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.
       In small mixer bowl, beat whipping cream until soft
   peaks form; spread over top of cake. Cut cake while cold,
   but let stand at room temperature 10 to 15 minutes before
   serving. Garnish with chocolate curls, if desired. 10
   servings.
   
   Hershey’s is a registered trademark of Hershey Foods
   Corporation. Recipe may be reprinted courtesy of the
   Hershey Kitchens. JM
  
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