Chocolate Truffle Cake

1. Preheat the oven to 375 F.
2. Melt 6 squares of chocolate with ¾ cup butter/margarine in microwave or on stove. Cool.
3. Beat 2/3 cup sugar with the egg yolks until thick and lemon-coloured. Add chocolate mixture and flour, blend well.
4. Beat the egg whites until soft peaks form. Add 2 tablespoons sugar and beat until stiff shiny peaks form. Fold chocolate mixture into egg whites; blend well.
5. Pour into greased 9-inch springform pan. Bake for 35 to 40 minutes. (Cake will still be moist in centre). Cool.
6. Melt 4 squares of chocolate with 2 tablespoons butter and 2 tablespoons water, blend until smooth. Spread over cake.
7. Melt 1 square of chocolate. With spoon or cake decorating bag with writing tip, or ziploc bag with a small hole cut in the corner, decorate surface of cake with circular pattern, draw knife through chocolate to feather.
8. Warm 2 squares of chocolate. Grate with a coarse grater. Decorate sides of cake.*

*Note: We don’t usually do the grated chocolate, and we don’t always do the do the decorating method in the recipe. Feel free to be creative and try your hand at a new design.