Ingredients: |
Ingredients: TRUFFLE CENTERS:
8 oz bittersweet chocolate (such as Callebaut 55% or Valrhona 61%), chopped
2/3 cup heavy cream
CAKES:
12 oz bittersweet chocolate (see above)< chopped
10 oz (2 1/2 sticks) unsalted butter
6 large eggs, cool room temp
4 larg eggs yolks, cool room temp
2/3/ cups superfine sugar
2/3 cup all-purpose flour, sifted
1/2 tsp salt
2 tsp vanilla extract
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Directions: |
Directions:TRUFFLES: Heat cream just to scalding. Remove from heat and stir in chocolate to melt. Pour into a loaf pan and chill until firm. Divide into 12 equal portions (I like used a medium sized melon baller for this), forming into balls. Reserve in refrigerator or freezer.
CAKES: Butter and flour 12 3"x1 3/4" flan rings or 12 6 oz custard cups. If using rings, set on parchment-lined baking sheet. Melt butter. Add chocolate and stir until melted. Reserve. In a large mixing bowl, combine eggs, yolks and sugar. Beat on highest speed until mixture is very thick, pale and forms a continuous ribbon when beaters are lifted, about 10 minutes. Stir in salt, vanilla and chocolate/butter mixture. Fold in flour. Fill rings/cups evenly. Holding rings firmly on baking sheet, press a cold truffle into the center of each filled mold and use a spoon, small spatula or finger to cover any exposed truffle with batter. Chill thoroughly. (At this point, cakes can be frozen up to 1 month. Thaw in fridge for a few hours before baking.) Preheat oven to 400. Bake cakes for about 12 minutes, until tops are puffed and dry and sides are beginning to pull away. Cool on sheet or wire rack for about 5 minutes before unmolding. Carefully loosen cakes from rings/cups with a small, sharp knife. Sift with powdered sugar and serve warm with vanilla ice cream. |
This recipe for Molten Chocolate Cakes is from