Mary Bergin's Individual Chocolate Truffle Cake
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Ingredients
| 4 oz. | bittersweet chocolate, chopped | | 3 tbsp. | whipping cream | | 2 tbsp. | butter | | 2 tbsp. | orange liqueur or | | orange juice |
Chocolate Cake
| 5 oz. | bittersweet chocolate, chopped | | 10 tbsp. | butter, cut in sm. pieces | | 3 | eggs | | 3 | egg yolks | | 1/2 cup | granulated sugar | | 5 tbsp. | all-purpose flour | | Whipped cream and cocoa, for garnish |
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Instructions
Make Truffles:
Combine chocolate and cream in small heat-proof bowl. Place bowl over pan of simmering water and allow chocolate to melt.Remove from heat. Make sure butter is melted before refrigerating. Stirin butter and liqueur. Refrigerate until mixture is firm, about 45 minutes. Form truffle mixture into six 1-1/4-inch balls. Return to refrigerator.
Heat oven to 350°F.
Chocolate Cake:
Combine chocolate and butter in medium heat-proof bowl. Place bowl over pan of simmering water and allow chocolate to melt. Stir until smooth. Meanwhile, in large mixer bowl, beat eggs, egg yolks and sugar on high speed until thick and pale lemon color, about 5 minutes. Add chocolate mixture, beating on low speed until combined. Fold in flour. Spoon about 1 tablespoon batter into each of six buttered, 3-1/2-inch jumbo muffin cups. Place one truffle in each cup. Fill 3/4 full with batter. Bake until edges begin to pull away from edges of each cake, about 12 to 14 minutes. Remove from oven. Let stand 15 minutes. Carefully loosen edges of each cake. Carefully invert onto serving plate. Garnish each serving with whipped cream and a dusting of cocoa.
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