Rich Chocolate Truffle Cake
Semisweet chocolate - 16 Ounce (2 Packages 16 Squares)
Butter/Margarine - 1 1⁄2 Cup (24 tbs)
Sugar - 1 Cup (16 tbs)
Light cream - 1⁄2 Cup (8 tbs)
Eggs - 6 Large
Vanilla - 2 Teaspoon
Chocolate curls - 3
Chocolate glaze - 1 Cup (16 tbs)
Sweetened whipped cream - 1 Tablespoon
Mint leaves - 1 (For Garnish)
Preheat oven to 350°F.
Line bottom of 9-inch springform pan with foil, tucking foil edges under bottom.
Attach springform side.
Bring foil up around outside of pan.
Grease foil-lined bottom and side of pan with butter; set aside.
Heat chocolate, butter, sugar and cream in heavy 2-quart saucepan over low heat until chocolate melts and mixture is smooth, stirring frequently.
Remove from heat.
Beat eggs and vanilla in large bowl with wire whisk until frothy.
Slowly whisk in warm chocolate mixture until well blended.
Do not beat mixture vigorously, as this will incorporate air into the mixture.
Pour batter into prepared pan.
Bake 45 minutes or until wooden toothpick inserted about 1 inch from edge comes out clean and center is set.
Cool cake completely in pan on wire rack.
Prepare Chocolate Curls; refrigerate.
When cake is cool, carefully remove side of springform pan.
Leave cake on bottom of pan.
Wrap cake in foil.
Refrigerate until well chilled, at least 4 hours or overnight.
Prepare Chocolate Glaze.
Turn upside-down on cake plate; remove bottom of pan.
Surround cake with waxed paper strips to catch glaze drippings.
Spread top and side of cake with warm glaze using metal spatula.
Remove waxed paper after glaze sets.
Prepare Sweetened Whipped Cream.
Spoon cream mixture into decorating bag with medium star tip.
Pipe cream around edge of cake.
Garnish piped cream with Chocolate Curls.
Refrigerate until serving.
Just before serving, garnish with mint leaves.