Chocolate Truffle Cake
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
56
Sourness
36
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
For the Truffles: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt
2
When almost melted, remove from the heat and stir the mixture until smooth
3
Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes
4
Line a baking tray with waxed or parchment paper
5
Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip
6
Pipe eight 1-inch mounds onto the prepared tray
7
Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely
8
Refrigerate until firm, about 15 minutes
9
For the Cake: Position a rack in the center of oven and preheat oven to 350 degrees
10
Butter, or coat with vegetable spray, 8 oversize muffin cups (4 inches wide and 2 inches deep) or 1 1/4 cup custard cups
11
Line bottoms with rounds of waxed paper
12
(To cut out the rounds, place 1 of the cups on waxed paper and trace rounds the bottom with a pencil
13
Then cut the 8 circles
14
) Set aside
15
In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter
16
Cool slightly
17
Meanwhile, in the large bowl of an electric mixer
18
With a paddle or beaters, on high speed, beat eggs, egg yolks, and sugar until tripled in volume, about 5 minutes
19
Scrape in the chocolate mixture and, on low speed, beat just until combined
20
Remove the bowl and fold in the flour, using a rubber spatula
21
Spoon a little of the batter into each of the prepared cups top with 1 truffle, and cover with the remaining batter
22
Arrange cups on a baking tray and bake until edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes
23
Let stand 10 minutes
24
Invert onto individual dessert plates and carefully peel off paper
25
Serve warm Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries
26
Serve immediately