Mary Bergin’S Individual Chocolate Truffle Cake

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Servings: 6 Difficulty: Advanced
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Decadent individual chocolate cakes with a rich truffle center
Mary Bergin's Individual Chocolate Truffle Cake recipe image
Mary Bergin's Individual Chocolate Truffle Cake recipe image
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Mary Bergin’S Individual Chocolate Truffle Cake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 546.0

Description

These individual chocolate truffle cakes are the ultimate indulgent dessert, combining a tender, moist chocolate cake with a dense, ganache-like truffle center. The cake is incredibly rich, featuring a deep chocolate flavor enhanced by a hint of orange liqueur in the truffle. The texture is luscious and fudgy, offering a sophisticated contrast between the airy cake and the firm, melt-in-your-mouth truffle. Perfect for intimate dinners, romantic evenings, or special celebrations, these cakes serve as an elegant yet manageable treat. They are best enjoyed warm from the oven, allowing the truffle to soften slightly while maintaining its shape. Garnished with whipped cream and cocoa, they present a beautiful, restaurant-quality finish that is surprisingly simple to achieve at home.

Ingredients

Directions

  1. Combine the 4 oz bittersweet chocolate and 3 tbsp whipping cream in a small heat-proof bowl.
  2. Place the bowl over a pan of simmering water and allow the chocolate to melt completely.
  3. Remove the bowl from the heat.
  4. Stir in 2 tbsp butter and 2 tbsp orange liqueur (or orange juice) until smooth.
  5. Refrigerate the truffle mixture until it is firm enough to handle, about 45 minutes.
  6. Form the chilled truffle mixture into six 1 1/4-inch balls.
  7. Return the truffle balls to the refrigerator while preparing the cake batter.
  8. Preheat the oven to 350 degrees Fahrenheit (177&# 194;°C).
  9. Combine 5 oz bittersweet chocolate (chopped) and 10 tbsp butter in a medium heat-proof bowl.
  10. Place the bowl over a pan of simmering water and melt the chocolate and butter together, stirring until smooth.
  11. In a large mixer bowl, beat 3 eggs, 3 egg yolks, and 1/2 cup granulated sugar on high speed until thick and pale lemon-colored, about 5 minutes.
  12. Add the melted chocolate mixture to the egg mixture, beating on low speed until fully combined.
  13. Gently fold in 5 tbsp all-purpose flour.
  14. Spoon about 1 tablespoon of batter into each of six buttered 3 1/2-inch jumbo muffin cups.
  15. Place one chilled truffle ball in the center of each cup.
  16. Fill the cups 3/4 full with the remaining batter, covering the truffles.
  17. Bake until the edges begin to pull away from the sides of the cups, about 12 to 14 minutes.
  18. Remove from the oven and let the cakes stand for 15 minutes.
  19. Carefully loosen the edges of each cake with a knife.
  20. Invert the cakes onto serving plates.
  21. Garnish each cake with whipped cream and a dusting of cocoa.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 546.0kcal
% Daily Value *
Total Fat 30.0g47%
Saturated Fat 18.0g90%
Cholesterol 0.0mg0%
Sodium 24.0mg1%
Total Carbohydrate 59.0g20%
Dietary Fiber 11.0g44%
Sugars 46.0g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, truffle, cake, individual, dessert, baking, ganache, orange, bittersweet, rich, indulgent, special occasion, chocolate cake, truffle ball, whipped cream, cocoa, ganache center, chocolate dessert, mary bergin, individual cake
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