---------- 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
 
-----