Chocolate Truffle Cakes
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Martha Stewart Living, November 2004
- Prep Time 20 minutes
- Total Time 40 minutes
- Yield Makes 6 individual cakes
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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
- Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside.
- 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.)
- 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.
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.
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.
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. .
These are easy and delicious--just don't overbake them. I make them every year for Passover (substitute matzoh cake flour for the flour.)
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.
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.
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.
These are really good and can be reheated in the microwave for 20 seconds to soften the chocolate. Especially good topped with whipped cream.
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!
Super easy - they last for days and stay very moist. These are better than brownies and easier.