Chocolate Truffle Cake

Total Time:
1 hr 55 min
1 hr 45 min
10 min

8 servings

  • For the Truffles:
  • 4 ounces bittersweet or semisweet chocolate, cut into small pieces
  • 3 tablespoons, heavy cream
  • 1 tablespoon unsalted butter
  • 2 tablespoons flavoring of your choice (orange, almond, or raspberry liqueur, etc.)
  • 8 fresh perfect raspberries, optional
  • For the Chocolate Cake:
  • 5 ounces bittersweet chocolate, cut into small pieces
  • 5 ounces unsalted butter, cut into small pieces
  • 3 eggs, at room temperature
  • 3 egg yolks, at room temperature
  • 1/2 cup sugar
  • 5 tablespoons plus 1 teaspoon all-purpose flour
  • Whipped Cream, optional
  • Ice Cream, optional
  • For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.

  • Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.

  • For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups. Line bottoms with rounds of waxed paper.

  • In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly.

  • Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes.

  • Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.

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4.4 5
This cake was sooooo nasty, I couldnt even believe it. First of all I cooked it for the right time, but it was still a litte bit of the liquid. And........ you know what I dont have to explain to you it would of been a LONG story. You can cook it if you want to though try it for yourself. Im sorry Wolfgang Puck but this recipe,I have to give it 2 thumbs down. item not reviewed by moderator and published
These cakes are absolutely incredible for a small dinner party. They puff up nicely, so I don't invert them - I take them out of the ramekin, sprinkle with a little 10x sugar for interest, and place them on a raspberry sauced plate. Top with some whipped cream and they're to die for. item not reviewed by moderator and published
It's the best cake that i've had in a long time. item not reviewed by moderator and published
This recipe is much easier than it looks. Very similar to a molten lava cake. If one desires to not make homemade truffles, just buy truffles and place in middle of each. Enjoy! item not reviewed by moderator and published
I made the truffles with strawberry flavored tequila. I also whipped up some whipping cream and powdered sugar for the top. DW LOVED it! I've made these before and never had a bad batch! item not reviewed by moderator and published
did you just work the strawberry tequila in with the other ingredients? item not reviewed by moderator and published

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