Ingredients

The following ingredients have 4 Servings
  • 8 ounces semisweet baking chocolate, (coarsely chopped)
  • 3/4 cup heavy cream
  • 10 tablespoons unsalted butter (cut into tablespoon size pieces; plus 2 teaspoons butter melted)
  • 2/3 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 8 ounces semisweet baking chocolate, (coarsely chopped)
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Whipped Cream

Instruction

  • Make the Chocolate Truffle Center. Place 8 ounces chopped semisweet chocolate in a small bowl. Bring 3/4 cup heavy cream to a boil in a small saucepan. Pour over chopped chocolate. Let sit 5 minutes and then whisk until smooth.
  • Pour mixture onto a baking sheet lined with wax paper and use a rubber spatula to spread into a smooth layer, almost to the edges of pan. Place in refrigerator for 30 minutes or freezer for 15 minutes.
  • Line a plate with wax paper. Remove chocolate/cream mixture from refrigerator and portion into 12 heaping tablespoon size portions. Wearing disposable gloves, roll each into a ball and place on plate. Place in freezer while preparing cake batter.
  • Make Cake Batter. Preheat oven to 325 degrees. Coat 12 individual nonstick muffin cups with melted butter.
  • Sift together flour and cocoa powder onto a large sheet of wax paper.
  • Melt 8 ounces chopped semisweet chocolate and the butter in a double boiler and stir until smooth. (I just use a heavy bottomed saucepan set over fairly low heat. You could also use the microwave.)
  • Place 3 eggs, 2 egg yolks, and 1/2 cup sugar in a bowl of an electric mixer fitted with a paddle attachment. Beat on medium-high speed for 2 minutes.
  • With mixer on low, gradually add melted chocolate/butter mixture. Gradually add flour mixture.
  • Once incorporated, stop mixer and scrape down sides. Add vanilla and mix on medium to combine. Use a rubber spatula to make sure batter is evenly mixed.
  • Pour 3 heaping tablespoons of batter into each muffin cup. Place in center of oven for 5 minutes.
  • Remove truffles from freezer. Remove muffin tray from oven and place a truffle in the center of each cake, pressing halfway down into batter. Return to oven and bake for 16 to 18 minutes.
  • Let cool at room temperature for 20 minutes. Give cakes a slight twist to loosen and they should easily come out of the cups. Serve while still warm or rewarm in the microwave.
  • Serve with whipped cream.