A practically flour less fudge chocolate cake that has the taste and texture of a chocolate truffle.
1 1/4 cups Butter
3/4 cup Hershey's special dark cocoa
1 cup plus 1 Tb Granulated sugar, divided
1 Tb All purpose flour
2 tsp Vanilla extract
4 large Eggs, separated
1 cup Hershey's chocolate mini kisses
2 tsp Hershey's special dark cocoa
1 (8 oz. tub) Whipped topping thawed
Oven Temp ~ 425°
Baking Time ~ 15 to
Pan Type ~ 9-inch springform pans
Melt butter in medium microwave-safe bowl;
add 3/4 cup cocoa and 1 cup sugar, stirring until well blended. Cool for 5 minutes.
Stir in flour and vanilla, add egg yolks one at a time beating well after each addition.
Beat egg whites with remaining 1 tablespoon sugar in a medium bowl until soft peaks form, gradually fold into chocolate mixture. Add chocolates. Spoon batter into prepared pan.
Bake just until edges are firm (1-inch circle in center will be soft).
With a spatula, loosen cake from side of pan. Cool completely on wire rack, remove side of pan.
Cover and refrigerate at least 6 hours.
Sift 2 teaspoons cocoa over whipped topping, stir until well blended.
Garnish Chocolate Mini Kisses Truffle cake with chocolate topping.
Cut cake while cold, garnish with additional chocolates.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!