Ingredients: |
Ingredients: For the truffles:
4 ounces bittersweet or semisweet chocolate, chopped very finely
3 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons liqueur of choice (I like Cassis but you can use any flavour that goes well with chocolate),
For the cake:
5 ounces bittersweet chocolate, chopped very finely
5 ounces (1 ¼ sticks) unsalted butter, cut into small pieces
3 eggs, at room temperature
3 egg yolks, at room temperature
½ cup sugar
5 tablespoons plus 1 teaspoon all-purpose flour
Powdered sugar (for dusting – optional)
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Directions: |
Directions:For the truffles:
Combine the chocolate, cream and butter in a small, heatproof bowl set over simmering water to gently warm. When the chocolate is almost melted, remove the bowl from the heat and stir the mixture until smooth. Stir in the liqueur and refrigerate the mixture, stirring occasionally, until it is thick enough to mound on a spoon, about 30 minutes.
Line a baking tray with waxed paper. Using 2 spoons, form 8 round truffles. Refrigerate until firm (at least 15 minutes). Can be made a day ahead and stored, covered, in the refrigerator.
For the Cake:
Preheat over to 350˚F. Cut circles of parchment paper to fit inside eight four-ounce custard cups or ramekins. Generously butter the cups and line the bottoms with the parchment rounds (make sure you really heavily butter or else the cakes will stick). Set aside.
In the top of a double boiler or in a small heatproof bowl set over a simmering pot of water, melt the chocolate and butter together. Set aside to cool slightly.
Meanwhile, in the large bowl of an electric mixer, beat the eggs, egg yolks and sugar on high speed until tripled in volume (about 5 minutes). Scrape in chocolate mixture and, on low speed, beat just until combined. Remove the bowl from the mixer and fold in the flour. Spoon a little of the batter into each of the prepared ramekins, top with one truffle and cover the truffle with remaining batter.
Arrange the cups on a baking sheet and bake until edges of the cakes begin to pull away from the sides of the cups. (12-13 minutes). Remove from the oven and let cool for 10 minutes. Invert onto individual dessert plates. Dust with powdered sugar. Serve warm, garnished with whipped cream, berries and mint (if you like). |
This recipe for Individual Molten Chocolate Truffle Cakes is from