Zutaten für Truffle Cakes
- Unsalted Butter
- 1 ½ cups granulated sugar
- 4 large eggs
- Dark Chocolate
- Cointreau Liqueur
- Orange Zest
- Self Rising Flour
- Cocoa Powder
- 2 teaspoons baking powder
- 1 cup milk
- Heavy Cream
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Zubereitung von Truffle Cakes
- Preheat oven to 400°F (200°C). Line a 6-cup muffin tin with paper liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the melted chocolate, Cointreau (or substitute), and orange zest.
- In a separate bowl, whisk together the flour, cocoa powder, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill each muffin cup about ¾ full.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- **Make the ganache:** Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
- Pour the hot cream over the chocolate and let it stand for 2-3 minutes.
- Whisk until smooth and glossy.
- Divide the ganache in half. Set aside half in a warm place. Refrigerate the other half until slightly thickened but still spreadable (about 20 minutes).
- Beat the chilled ganache with an electric mixer until light and fluffy.
- Spread the chilled ganache over the cooled cakes.
- Chill for 15 minutes until firm.
- Pour the remaining warm ganache over the chilled ganache layer.
- Allow to set for about 5 minutes.
- Serve immediately, garnished with whipped cream or candied orange zest, if desired.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
103g
Fat
236g
Carbs
27g
