Bittersweet Chocolate Truffle Cake

Serves 10

• 3 lbs bittersweet chocolate, divided

• 12 oz unsalted butter

• 9 oz eggs

• 1 cup granulated sugar

• 1 tablespoon vanilla extract

• 4 cup heavy cream

• 4 oz white chocolate

Baking Directions:

1. Break half of the chocolate into pieces and melt with butter in a bowl over simmering water.

2. Combine eggs, sugar, and vanilla extract. Whip on high till pale yellow and tripled in volume.

3. Fold together chocolate and egg mixtures.

4. Line the bottom of a 10-inch spring form pan with parchment paper and wrap the outside tightly with aluminum foil.

5. Pour batter into the prepared pan, place in a water bath, cover loosely with buttered foil, and bake at 350° for 10 minutes. Remove buttered foil and bake 20 minutes more.

6. Chill cake well and remove from spring form pan. Bring cream to a boil and pour over remaining bittersweet chocolate to melt.Pour this over the cake, covering completely. Chill again.

7. When cake is again well chilled, melt white chocolate and pour over the top of the cake.