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.

Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Reviews (11)

182 Ratings
  • 5 star values: 39
  • 4 star values: 59
  • 3 star values: 52
  • 2 star values: 23
  • 1 star values: 9
Rating: 5 stars
02/25/2014
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.
Rating: 2 stars
04/05/2013
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.
Rating: Unrated
08/21/2011
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.
Advertisement
Rating: Unrated
02/25/2011
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. .
Rating: Unrated
04/04/2010
These are easy and delicious--just don't overbake them. I make them every year for Passover (substitute matzoh cake flour for the flour.)
Rating: Unrated
03/18/2008
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.
Advertisement
Rating: Unrated
03/18/2008
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.
Rating: Unrated
03/18/2008
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.
Rating: Unrated
02/27/2008
These are really good and can be reheated in the microwave for 20 seconds to soften the chocolate. Especially good topped with whipped cream.
Rating: Unrated
01/13/2008
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!
Rating: Unrated
11/27/2007
Super easy - they last for days and stay very moist. These are better than brownies and easier.