Imagine a dessert so rich, so sinfully delicious, that it transforms an ordinary evening into a gourmet experience. Mary Bergin's Individual Chocolate Truffle Cake is not just a dessert; it's a luxurious journey of pure chocolate bliss that promises to captivate your taste buds and leave you craving more. With its molten center and intense chocolate flavor, this elegant French-inspired treat is perfect for those moments when you want to elevate your dessert game and impress your guests or simply treat yourself to something extraordinary.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup dark chocolate, chopped
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Prepare four individual ramekins by greasing them lightly with butter and dusting them with flour to prevent sticking.
- In a medium-sized heatproof bowl, combine the chopped dark chocolate and unsalted butter. Set the bowl over a pot of simmering water (double boiler method) and stir occasionally until the chocolate and butter are completely melted and smooth. Remove from heat and let it cool slightly.
- In a separate mixing bowl, whisk together the granulated sugar and eggs until the mixture is pale and slightly thickened. This should take about 2-3 minutes.
- Once the chocolate and butter mixture has cooled a bit, slowly pour it into the egg and sugar mixture while continuously whisking to combine. This will help prevent the eggs from cooking.
- Sift the all-purpose flour and salt into the chocolate mixture. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix; a few lumps are fine.
- Evenly divide the batter among the prepared ramekins, filling each about 3/4 full. Place the ramekins on a baking sheet for easy handling.
- Bake in the preheated oven for 20-25 minutes, or until the edges are set but the centers remain soft and slightly jiggly. Keep an eye on them to avoid overbaking, as you want a gooey center.
- Once baked, remove the ramekins from the oven and let them cool for about 5 minutes. Carefully run a knife around the edges to loosen the cakes.
- To serve, invert each ramekin onto a plate. Gently lift the ramekin away, allowing the cake to fall onto the plate. Dust the tops with powdered sugar for a beautiful presentation.
- Enjoy your delicious individual chocolate truffle cakes warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream!
Tips
- Use high-quality dark chocolate for the most intense and rich flavor. The better the chocolate, the more decadent your cake will be.
- When melting chocolate, always use low, gentle heat to prevent burning. The double boiler method ensures smooth, perfectly melted chocolate.
- Be careful not to overmix the batter - this can lead to a dense, tough cake. Fold ingredients gently until just combined.
- Watch your baking time closely! The magic of this cake is in its gooey, molten center. Overbaking will result in a dry texture.
- For an extra touch of elegance, serve with a sprinkle of sea salt, a scoop of vanilla ice cream, or a drizzle of raspberry coulis.
- Ramekins are key - ensure they're well-greased and floured to help the cakes release easily after baking.
- These individual cakes are best served immediately after baking while the center is still warm and gooey.
Nutrition Facts
Calories: 425kcal
Carbohydrates: 35g
Protein: 6g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 125mg
