Wednesday, March 3, 2010

Chocolate Truffle Cakes

These individual cakes are a take on the molten chocolate cakes...instead of the chocolate oozing out when you break into it, these wonderful goodies contain a truffle center, soft and rich and oh so scrumptious! The outside is brownie like in texture and make these so rich that you may have to share one (or in my case, no way!). For extra fudgy cakes make them a day ahead; wrap in plastic wrap and refrigerate. Great chilled or at room temperature!

Makes 6 cakes

5 tablespoons unsalted butter, plus more for muffin tin
1 tablespoon flour, plus more for dusting
14 ounces semi-sweet chocolate chips
2 tablespoons sugar
2 large eggs
1/4 teaspoon salt

Preheat the oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, taping out the excess and set aside.

Place chocolate, butter and 1 tablespoon sugar in a medium heat-proof 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 (batter will be thick).

Spoon mixture into the prepared muffin tin, filling cup 3/4 full. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks, reinvent, and let cool. Dust with powdered sugar.

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