Individual Chocolate Truffle Cakes Recipe

How to Make Individual Chocolate Truffle Cakes

1. **Make the Truffles:**
2. 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.
3. Remove from heat and stir in 1 teaspoon vanilla extract (or your choice of flavoring).
4. Refrigerate for at least 30 minutes, or until firm enough to pipe.
5. Line a baking sheet with parchment paper.
6. Transfer the chocolate mixture to a piping bag fitted with a #3 plain tip.
7. Pipe eight 1-inch mounds onto the prepared baking sheet.
8. Place one fresh raspberry in the center of each mound. Pipe a small amount of chocolate mixture over each raspberry to enclose it completely.
9. Refrigerate for 15 minutes, or until firm.
10. **Make the Cakes:**
11. Preheat oven to 350°F (175°C). Position a rack in the center.
12. Spray eight large muffin cups with cooking spray and line the bottoms with parchment paper rounds.
13. 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.
14. Let the melted chocolate cool slightly.
15. 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).
16. Reduce speed to low and add the cooled chocolate mixture, mixing just until combined.
17. Remove from mixer and gently fold in 1/4 cup all-purpose flour using a rubber spatula.
18. Spoon a small amount of batter into each prepared muffin cup. Top each with one chocolate truffle, then cover with the remaining batter.
19. Arrange the muffin cups on a baking tray.
20. Bake for 15-20 minutes, or until the edges of the cakes begin to pull away from the sides of the cups.
21. Let stand for 10 minutes.
22. Invert the cakes onto individual dessert plates and carefully peel off the parchment paper.
23. Serve warm, topped with whipped cream or ice cream, and fresh raspberries.