Chocolate Cake Truffles

• FOR THE CAKE:
• 5 ounces, weight Semi-Sweet Chocolate Chips
• 2-1/2 ounces, weight Butter
• 3 whole Eggs
• 1/4 cups Granulated Sugar
• _____
• FOR COATING AND DECORATING:
• 3 Tablespoons Butter
• 1 cup Semi-Sweet Chocolate Chips
• Rainbow Sprinkles

1. First, make the cake. Preheat the oven to 350 degrees.
2. Melt the chocolate and butter together over very low heat.
3. While that's melting, whip the eggs in a stand mixer at high speed. When they start to become thick and pale, add the sugar slowly. Continue whipping on high until the mixture is thick, pale and ribbony.
4. Slowly pour the melted chocolate into the egg and sugar mixture while gently folding with a spatula. Be careful not to stir, only fold, because that will cause the batter to lose its air.
5. Pour batter into a cake pan that has been thoroughly buttered and floured (not sprayed). Bake for thirty-five minutes. Set aside.
6. In a small saucepot, melt the butter and chocolate together on the stove. Keep warm.
7. Once cake is cool, scoop out balls and roll each in the chocolate. Immediately douse with sprinkles. Continue for all.
8. Store cake balls in the freezer.

cake, chocolate chips, butter, eggs, ubc, coating, butter, chocolate chips, sprinkles

Taken from tastykitchen.com/recipes/holidays/chocolate-cake-truffles/ (may not work)