Individual Chocolate Truffle Cakes

Total Time: 2 hrs 50 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 4 ounces semisweet chocolate morsels
• 3 tablespoons heavy cream
• 1 tablespoon unsalted butter
• 2 tablespoons amaretto (or grand marnier or raspberry liqueur)
• 8 fresh raspberries, perfect
• 5 ounces bittersweet chocolate chips
• 10 tablespoons unsalted butter, cut into small pieces
• 3 eggs, at room temperature
• 3 egg yolks, at room temperature
• 1/2 cup sugar
• 5 tablespoons all-purpose flour
• 1 teaspoon all-purpose flour
• whipped cream (optional)
• ice cream (optional)

Recipe

• 1 truffles: combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt.
• 2 when almost melted, remove from the heat and stir the mixture until smooth. stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
• 3 line a baking tray with waxed or parchment paper. scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. pipe eight 1-inch mounds onto the prepared tray.
• 4 place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. refrigerate until firm, about 15 minutes.
• 5 cake: position a rack in the center of oven and preheat oven to 350 degrees. spray 8 oversize muffin cups with cooking spray. line bottoms with rounds of waxed paper. set aside.
• 6 in the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. cool slightly.
• 7 meanwhile, in the large bowl beat on high speed, eggs, egg yolks, and sugar until tripled in volume, about 5 minutes.
• 8 on low speed, add in the chocolate mixture just until combined. remove the bowl and fold in the flour, using a rubber spatula.
• 9 spoon a little of the batter into each of the prepared cups top with 1 truffle, and cover with the remaining batter.
• 10 arrange cups on a baking tray and bake 15 minutes or until edges of the cakes begin to pull away from the sides of the cups. let stand 10 minutes.
• 11 invert onto individual dessert plates and carefully peel off paper. serve warm with whipped cream or ice cream next to each cake and a few fresh raspberries.