Zutaten für Warm Mocha Truffle Cakes
- Bittersweet Chocolate
- 2 tablespoons unsalted butter
- 2 large eggs
- Egg Yolks
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- Coffee Liqueur
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Zubereitung von Warm Mocha Truffle Cakes
- Preheat oven to 325°F (160°C).
- Butter 6 ramekins or custard cups (approximately 6 oz capacity).
- In a small saucepan over low heat, melt 6 oz semi-sweet chocolate and 2 tablespoons unsalted butter, stirring frequently until the chocolate is nearly melted.
- Remove from heat and stir until the chocolate is completely smooth and melted.
- In a mixing bowl, beat 2 large eggs, 2 large egg yolks, and 1/2 cup granulated sugar with an electric mixer until the mixture is thick and pale yellow, about 4 minutes.
- Gradually beat in 1/4 cup all-purpose flour, 1 teaspoon at a time, ensuring each addition is fully incorporated before adding more.
- Add 1 tablespoon of your favorite coffee liqueur (optional) and the melted chocolate mixture. Beat until light and fluffy, about 4 more minutes.
- Divide the batter evenly among the prepared ramekins.
- Place the ramekins on a baking sheet and bake for 18-20 minutes, or until the tops are firm and rounded, and the cakes are pulling away from the sides of the ramekins.
- Let the cakes stand for a few minutes to cool slightly.
- Run a thin knife around the edges of each cake to loosen.
- Invert the cakes onto dessert plates.
- Serve warm with a scoop of coffee ice cream, whipped cream, or fresh berries.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
50g
Fat
53g
Carbs
4g
