Mary Bergins Individual Chocolate Truffle Cake Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Truffles----,
4 ounce: Bittersweet chocolate,
Chopped,
3 tbsp: Whipping cream,
2 tbsp: Butter,
2 tbsp: Orange liqueur or orange,
Juice,
Chocolate Cake-----,
5 ounce: Bittersweet chocolate,
Chopped,
10 tbsp: Butter, cut into small
Pieces,
3: Eggs,
3: Egg yolks,
1/2 cup: Granulated sugar,
5 tbsp: All-purpose flour,
Whipped cream and cocoa for,
Garnish,
Directions:
Make Truffles: Combine chocolate and cream in small heat-proof bowl.
Place bowl over pan of simmering water and allow chocolate to melt.
Remove from heat. Make sure butter is melted before refrigerating.
Stir in butter and liqueur. Refrigerate until mixture is firm, about
45 minutes.
Form truffle mixture into six 1 1/4-inch balls. Return to
refrigerator.
Make Chocolate Cake. Heat oven to 350 degrees. Combine chocolate and
butter in medium heat-proof bowl. Place bowl over pan of simmering
water and allow chocolate to melt. Stir until smooth. Meanwhile in
large mixer bowl, beat eggs, egg yolks and sugar on high speed until
thick and pale lemon color, about 5 minutes. Add chocolate mixture,
beating on low speed until combined. Fold in flour. Spoon about 1
tablespoon batter into each of six buttered, 3 1/2-inch jumbo muffin
cups. Place one truffle in each cup. Fill 3/4ths full with batter.
Bake until edges begin to pull away from edges of each cake, about 12
to 14 minutes. Remove from oven. Let stand 15 minutes. Carefully
loosen edges of each cake. Carefully invert onto serving plate.
Garnish each serving with whipped cream and a dusting of cocoa.
Serving Size: 1 cake
Nutritional Information per serving Calories 610 Total Fat 48 g Total
Carbohydrates 45 g Protein 9 g Vitamin A 25 %DV Calcium 6 mg
Source from luhu.jp
Place bowl over pan of simmering water and allow chocolate to melt.
Remove from heat. Make sure butter is melted before refrigerating.
Stir in butter and liqueur. Refrigerate until mixture is firm, about
45 minutes.
Form truffle mixture into six 1 1/4-inch balls. Return to
refrigerator.
Make Chocolate Cake. Heat oven to 350 degrees. Combine chocolate and
butter in medium heat-proof bowl. Place bowl over pan of simmering
water and allow chocolate to melt. Stir until smooth. Meanwhile in
large mixer bowl, beat eggs, egg yolks and sugar on high speed until
thick and pale lemon color, about 5 minutes. Add chocolate mixture,
beating on low speed until combined. Fold in flour. Spoon about 1
tablespoon batter into each of six buttered, 3 1/2-inch jumbo muffin
cups. Place one truffle in each cup. Fill 3/4ths full with batter.
Bake until edges begin to pull away from edges of each cake, about 12
to 14 minutes. Remove from oven. Let stand 15 minutes. Carefully
loosen edges of each cake. Carefully invert onto serving plate.
Garnish each serving with whipped cream and a dusting of cocoa.
Serving Size: 1 cake
Nutritional Information per serving Calories 610 Total Fat 48 g Total
Carbohydrates 45 g Protein 9 g Vitamin A 25 %DV Calcium 6 mg
Source from luhu.jp