Here’s our favorite recipe that can be prepared in a ramekin. Try it for yourself and we think you’ll agree...it’s a winner!
For the ganache truffles:
8 oz. good quality semisweet chocolate
1 cup whipping cream or heavy cream
1 ounce chocolate liquor, optional
For the cakes:
1 cup butter or margarine (2 sticks)
8 ounces semisweet chocolate
4 large eggs
4 large egg yolks
3/4 cup sugar
3 ounces (3/4 cup) flour, sifted
Chop chocolate into small nuggets. Heat cream until very hot, but do not boil. Pour cream over chopped chocolate and stir until completely melted and combined. Add liquor if desired, for taste. Let mixture harden overnight. Using a scoop or melon baller, form small balls and set aside on a baking pan. Refrigerate until needed.
Prepare molten cakes:
Melt 1 cup butter or margarine with 8 ounces chocolate. Beat together eggs, egg yolks and sugar until light colored. Mix in melted chocolate; then fold in flour by hand. Pour batter into a measuring cup with a spout.
Preheat oven to 400 degrees. Grease 8 ramekins with oil unless you are using paper ramekins, in which case--do not grease!. Pour batter into each ramekin until 3/4 full. Place a truffle in the center of each ramekin. Bake for 12 minutes. Cool slightly and dust with confectioners’ sugar. Serve immediately.
If you’ve got questions while preparing this recipe, feel free to call us at the number below.
Yield: 8 individual cakes
Do ahead tips:
Prepare dessert and DO?NOT bake. Freeze raw. Bake directly from the freezer for 18-20 minutes.