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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.

Reviews (11)

  • 0SENNA0 25 Feb, 2014

    Gorgeous!! just gorgeous !! I luv it
    from A to Z this recipe makes the absolute best chocolate truffle cakes.
    my family were amazed by the taste and they asked me to make it every week.
    U really have to follow the directions carefully but it really worth it.
    Remember to use a very good quality chocolates cuz its all about the taste of it.

  • choco-hardcore 5 Apr, 2013

    OMG. The melted chocolate tasted AMAZING and it smelled sooo good in the oven but when I took it out 2 minutes early, the sides had burnt (my oven is too hot and I didn't notice the smell) and the insides are so far semi-liquid. It's a bit of a disappointment but I will be trying again.

  • sharongrr 21 Aug, 2011

    Saw this recipe and thought, how can I ruin it, it's easy, right? Wrong! I did everything as it said, then when I pulled them out of the oven, they looked gorgeous on the outside, I turn them over and they don't want to come out. I offer some assistance, and the sides were burnt-yet the insides were still not cooked thoroughly. Thinking it's time to quit baking. Yup, can't even make something labeled easy.

  • skeeter61 25 Feb, 2011

    Chocolately goodness! I used the best and darkest chocolate I could find... you are only as good as your ingredients! Amazingly, I had more than enough for 8 cakes.Made them for just the two of us. Will be making more in the future to share. .

  • bsmithbrown 4 Apr, 2010

    These are easy and delicious--just don't overbake them. I make them every year for Passover (substitute matzoh cake flour for the flour.)

  • neptuneviv 18 Mar, 2008

    Terribly hard and frustrating. Maybe I used too high quality chocolate (46% cocoa, Swiss - where I live) but they just turned into a bubbling mess in the oven and promptly collapsed into piles of crumbs when I turned out the muffin cases. Absolute disaster, now I have to find what I can do with 500g of chocolate crumbs.

  • neptuneviv 18 Mar, 2008

    Terribly hard and frustrating. Maybe I used too high quality chocolate (46% cocoa, Swiss - where I live) but they just turned into a bubbling mess in the oven and promptly collapsed into piles of crumbs when I turned out the muffin cases. Absolute disaster, now I have to find what I can do with 500g of chocolate crumbs.

  • neptuneviv 18 Mar, 2008

    Terribly hard and frustrating. Maybe I used too high quality chocolate (46% cocoa, Swiss - where I live) but they just turned into a bubbling mess in the oven and promptly collapsed into piles of crumbs when I turned out the muffin cases. Absolute disaster, now I have to find what I can do with 500g of chocolate crumbs.

  • RandiLM 27 Feb, 2008

    These are really good and can be reheated in the microwave for 20 seconds to soften the chocolate. Especially good topped with whipped cream.

  • bsmithbrown 13 Jan, 2008

    These are better than brownies, and very rich and moist. I like to make these as a chocolate offering on a dessert buffet, so I make them in mini-muffin tins and bake them for about 12 minutes. They provide a couple of really intense bites, and don't overwhelm or fill you up. They also freeze well. Perhaps best of all, they can be easily modified for Passover -- just substitute one tbs. of matzo cake flour for the flour and you will have one of the best Passover desserts you've ever eaten!

  • atlhomie 27 Nov, 2007

    Super easy - they last for days and stay very moist. These are better than brownies and easier.

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