Chocolate Truffle Cakes

Name: Chocolate Truffle Cakes
Prep time: 20 min
Total time: 40 min
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; 0.25 teaspoon salt

3.5

(182)

10 Reviews

By

Martha Stewart Editors

Updated on July 22, 2020

Prep Time:

20 mins

Total Time:

40 mins

Yield:

6 individual 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.

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
¼ 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.