Ingrédients pour Individual Chocolate Truffle Cakes
- Semisweet Chocolate Morsels
- Heavy Cream
- Unsalted Butter
- Amaretto
- Fresh Raspberries
- Bittersweet Chocolate Chips
- 2 large eggs
- 2 large egg yolks
- 1/2 cup granulated sugar
- All Purpose Flour
- Whipped Cream
- Ice Cream
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Comment préparer Individual Chocolate Truffle Cakes
- **Make the Truffles:**
- Combine 6 ounces of finely chopped bittersweet chocolate, 1/2 cup heavy cream, and 1 tablespoon unsalted butter in a heatproof bowl set over a saucepan of simmering water. Stir until melted and smooth.
- Remove from heat and stir in 1 teaspoon vanilla extract (or your choice of flavoring).
- Refrigerate for at least 30 minutes, or until firm enough to pipe.
- Line a baking sheet with parchment paper.
- Transfer the chocolate mixture to a piping bag fitted with a #3 plain tip.
- Pipe eight 1-inch mounds onto the prepared baking sheet.
- Place one fresh raspberry in the center of each mound. Pipe a small amount of chocolate mixture over each raspberry to enclose it completely.
- Refrigerate for 15 minutes, or until firm.
- **Make the Cakes:**
- Preheat oven to 350°F (175°C). Position a rack in the center.
- Spray eight large muffin cups with cooking spray and line the bottoms with parchment paper rounds.
- In a double boiler or heatproof bowl set over simmering water, melt together 4 ounces of finely chopped bittersweet chocolate and 2 tablespoons unsalted butter.
- Let the melted chocolate cool slightly.
- In a large bowl, beat 2 large eggs, 2 large egg yolks, and 1/2 cup granulated sugar on high speed until tripled in volume (about 5 minutes).
- Reduce speed to low and add the cooled chocolate mixture, mixing just until combined.
- Remove from mixer and gently fold in 1/4 cup all-purpose flour using a rubber spatula.
- Spoon a small amount of batter into each prepared muffin cup. Top each with one chocolate truffle, then cover with the remaining batter.
- Arrange the muffin cups on a baking tray.
- Bake for 15-20 minutes, or until the edges of the cakes begin to pull away from the sides of the cups.
- Let stand for 10 minutes.
- Invert the cakes onto individual dessert plates and carefully peel off the parchment paper.
- Serve warm, topped with whipped cream or ice cream, and fresh raspberries.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
81g
Fat
102g
Carbs
10g
