CHOCOLATE-TRUFFLE LOAF
Chocolate lovers will think they're in heaven when they bite into this creamy chocolate treat.  This is rich, satisfying stuff, so make the servings small.  The whipped cream garnish is unnecessary, but delicious.  This is the dessert I brought to the MCWRC Christmas Party and it received rave reviews.  It is published here for all those who asked for it!  Enjoy! Carol A. Spencer

INGREDIENTS
1 cup butter or margarine (I used unsalted butter)
1 cup unsweetened cocoa powder
2 tablespoons strong coffee or espresso
1 cup sugar, divided 1/4 and 3/4 cups
4 eggs, separated
1/2 cup chopped pistachios or other nuts
Unsweetened whipped cream, for garnish

INSTRUCTIONS

Lightly grease an 8 x 4-inch loaf pan.  Line bottom and sides with foil.  Lightly butter foil.

Melt butter in a medium saucepan.  Stir in cocoa, coffee, and 3/4 cup of the sugar.  Pour into a large bowl.  Let cool slightly.  Add egg yolks, one at a time, beating well with a whisk after each addition.

Beat whites in a small bowl with an electric mixer until foamy.  Gradually add remaining 1/4 cup of sugar, beating until stiff but not dry.

Using the same beaters (no need to rinse), beat the chocolate mixture until smooth and well blended.

Stir about one quarter of the egg whites into the chocolate mixture, then fold in the remainder until no streaks of white remain.

Spoon into prepared pan.  Cover and chill for several hours, or overnight, or freeze for later use.

When ready to serve, gently loosen foil from sides of pan.  Invert onto a serving plate.  Remove foil.  Pat nuts onto the top and sides of the loaf, using your hands.

To serve, cut into thin slices and offer whipped cream.

Yield: 12 servings