Chocolate Truffle Cakes

For extra fudgy results, make these cakes a day ahead; wrap them well in plastic wrap, and refrigerate. Serve them chilled or at room temperature.

  • Prep:
  • Total Time:
  • Yield: Makes 6 individual cakes
Chocolate Truffle Cakes

Source: Martha Stewart Living, November 2004

Ingredients

  • 5 tablespoons unsalted butter, plus more for muffin tin
  • 1 tablespoon all-purpose flour, plus more for dusting
  • 14 ounces semisweet chocolate, chopped
  • 2 tablespoons sugar
  • 2 large eggs
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside.

  2. Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.)

  3. Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool.

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