Most restaurants today seem to have some version of a “molten” chocolate cake. So here’s one for you to wow family and friends with. This is a showy, elegant recipe that is really pretty easy. You don’t need to be an experienced baker or have “great hands” or a delicate touch; it just works. This recipe also has a dividend—the chocolate truffles, which can be served just as they are. You will need
TO MAKE THE TRUFFLES: Combine the chocolate, cream, and butter in a small, heatproof bowl set over simmering water to gently warm. When the chocolate is almost melted (test by poking it), remove the bowl from the heat and stir the mixture until smooth. Stir in the liqueur and refrigerate the mixture, stirring occasionally, until it is thick enough to mound on a spoon, about 30 minutes.
Line a baking tray with waxed or parchment paper. Using 2 spoons, form 8 round truffles (alternatively, scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip and pipe 8 truffles onto the prepared tray). Refrigerate until firm, at least 15 minutes. Can be made a day ahead and stored covered in the refrigerator.
TO MAKE THE CAKE AND FINISH THE DESSERT:
In the top of a double boiler or in a small heatproof bowl set over simmering water, melt the chocolate and butter together. Set aside to cool slightly.
Meanwhile, in the large bowl of an electric mixer, 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 just until combined. Remove the bowl from the mixer (or the mixer from the bowl, if you’re using a hand-held) 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 the truffle with the remaining batter.
Arrange the cups on a baking tray and
If you like with whipped cream, fresh raspberries, and mint sprigs
© 2004 John Ash. All rights reserved.