Chocolate Truffle Cake

1. 1

   Line the pan with plastic wrap.

2. 2

   Melt the chocolate in a heatproof bowl set over a saucepan of simmering water and set aside.

3. 3

   Combine the egg whites and granulated sugar in a heatproof bowl and place over a saucepan pan of simmering water.

4. 4

   Beat for 5 minutes, until it stands in stiff, shiny peaks.

5. 5

   Fold the melted chocolate into the egg whites, then the whipped cream and brandy.

6. 6

   Pour into the pan.

7. 7

   Cover and refrigerate for at least 4 hours, until set.

8. 8

   Remove the sides of the pan.

9. 9

   Invert onto a plate.

10. 10

    Sprinkle with the cookies and confectioner's sugar.

11. 11

    Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.