Make and share this Individual Chocolate Truffle Cakes recipe from Food.com.
Recipe From food.com
Provided by 2Bleu
Categories Dessert
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 14
Recipe From foodnetwork.com
Provided by Food Network
Categories dessert
Time 1h55m
Yield 8 servings
Number Of Ingredients 13
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Nov 14, 2017 Preheat the oven to 350°. Butter two 15-by-12-inch jelly roll pans and line the bottoms with parchment paper. In a medium …
- Preheat the oven to 350°. Butter two 15-by-12-inch jelly roll pans and line the bottoms with parchment paper. In a medium saucepan, melt 6 ounces of the chopped chocolate with the butter and vanilla over very low heat, stirring gently. Remove the chocolate mixture from the heat and let cool slightly.
- In a small saucepan, combine the cocoa with the water and bring to a boil, whisking constantly. Let cool slightly, then whisk the mixture into the melted chocolate. Whisk in the crème fraîche.
- In a large bowl, using an electric mixer, beat the whole eggs, egg yolks and both sugars at medium speed until pale and fluffy, about 5 minutes. Beat in the chocolate mixture. In a medium bowl, whisk the flour with the baking soda, baking powder and salt and transfer to a sifter or a sieve. Sift the dry ingredients and fold into the cake batter with a large spatula until fully incorporated.
- Spread the batter evenly between the prepared pans and sprinkle with the remaining 4 ounces of chopped chocolate. Bake the cakes in the lower and middle third of the oven for 25 to 30 minutes, until the centers spring back when lightly pressed; shift the pans halfway through baking. Let the cakes cool completely in the pans.
QUICK & RICH MINI CHOCOLATE TRUFFLE CAKES - AN OREGON …
Mar 12, 2018 Preheat oven to 375 degrees. Use a pastry brush to grease 24 mini-sized muffin cups with softened butter. Dust with cocoa powder …
- Preheat oven to 375 degrees. Use a pastry brush to grease 24 mini-sized muffin cups with softened butter. Dust with cocoa powder and tap out excess.
- Melt both chocolates, butter and 1 tablespoon of the sugar for 1 minute in the microwave and then whisk until smooth (or heat over a pot of simmering water). Let stand until it cools and thickens slightly, about 5 minutes.
- Add eggs, remaining 2 tablespoons of sugar, the flour and espresso powder to the bowl of a food processor and process for about 2 minutes. Add chocolate mixture in four additions, pulsing after each until combined (it is a thick batter).
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CHOCOLATE TRUFFLE CAKES RECIPE - MARTHA STEWART
Jan 27, 2011 Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally …
- Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside.
- Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.)
- Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool.
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