Chocolate truffle cake
Cakes
This is one of the easiest desserts I've ever made. The recipe is a little quirky, and you must follow it to the letter, or you'll lose the sinful truffle texture that results. <br /> <br />What a marvelous cake to have in your repertoire! It takes no longer to make two or three than it does to make one. It's a good idea to make multiples since not only is it utterly delicious, but you can keep it (when properly wrapped) up to 4 months in your freezer. [I know this is so because I "found" one in my freezer after that long, and served it successfully. <br /> <br />The smarty-pants trick that ensures the truffley goodness of this cake is you MUST include the 1 1/2 teaspoons of flour in the recipe. You can use regular all-purpose flour, or go gluten free with chestnut or garbanzo bean flour, like I do, but don't leave it out.
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