Today's Friday Feast in the Tavern is a true celebration! This day marks my 38th wedding anniversary to my wonderful knight. The calendar has been cleared and no work is scheduled. A perfect day. Chocolate is definitely on the menu this evening, and for the weekend.
The recipe I'm sharing is from my dear sister-in-law. Usually, I make this decadent dessert once a year at a family event. Yet it's part of the dessert today and for Valentine's Day. No calorie counting this weekend, my friends. In addition, this cake freezes quite well. Wrap any portions you don't consume (which is going to be difficult) in plastic wrap and then seal in foil. Place in a container and pop in the freezer.
Until next Friday, I'm wishing you all a beautiful Valentine's Day.
Chocolate Truffle Cake
32 oz. semi-sweet chocolate chips
1 cup (2 sticks) salted butter
2 tablespoons sugar
2 tablespoons flour
Preheat oven to 425 degrees F.
Grease and flour a 9-inch springform pan.
Melt chocolate and butter in a double boiler. Set aside.
Beat eggs and sugar over a pan of warm water until 4 times in volume.
Fold flour into the eggs.
Fold 1 tablespoon of chocolate mixture into the eggs, then add the rest of the chocolate carefully.
Bake for 15 minutes. Do not overbake. Center will be soft.
Serve the next day with whipped cream.