Individual Chocolate Truffle Cakes
Indulge in the decadence of Individual Chocolate Truffle Cakes, the perfect dessert for chocolate lovers seeking a touch of elegance. These single-serving molten cakes feature a rich, velvety center made from dark chocolate and butter, complemented by a tender, baked exterior. With a quick prep time of just 15 minutes and a short 10-minute bake, these individual cakes are ideal for impressing guests or treating yourself on a special occasion. Dusted with powdered sugar and optionally paired with fresh berries, they deliver a sophisticated balance of sweetness and freshness. Perfectly portioned and easy to prepare, these chocolate truffle cakes are a show-stopping treat that proves homemade indulgence can be both effortless and extraordinary.
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Recipe Information
Ingredients
- 170 grams dark chocolate
- 115 grams unsalted butter
- 100 grams granulated sugar
- 2 pieces large eggs
- 2 pieces large egg yolks
- 35 grams all-purpose flour
- 10 grams cocoa powder
- 1 pinch salt
- 1 tablespoon butter (for greasing ramekins)
- 1 teaspoon cocoa powder (for dusting ramekins)
- 1 teaspoon powdered sugar (for garnish, optional)
- fresh berries (optional, for serving)
Instructions
Preheat your oven to 220°C (430°F). Place a baking sheet in the oven to preheat as well.
Grease four 6-ounce ramekins with butter and lightly dust them with cocoa powder. Tap out any excess cocoa powder and set the ramekins aside.
In a heatproof bowl, combine the dark chocolate and butter. Melt them together over a simmering pot of water (double boiler method) or in the microwave in 20-second intervals, stirring frequently until smooth. Set aside to cool slightly.
In a separate mixing bowl, whisk together the granulated sugar, eggs, egg yolks, and salt until the mixture is pale and thick, about 2-3 minutes.
Gently fold the melted chocolate mixture into the egg mixture until fully combined.
Sift the flour and cocoa powder over the chocolate mixture, and carefully fold them in. Mix just until no streaks of dry ingredients remain.
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
Place the ramekins on the preheated baking sheet in the oven and bake for 10-12 minutes, or until the edges are set but the centers remain soft and slightly jiggly.
Remove the ramekins from the oven and let them cool for 1-2 minutes. Run a knife around the edges of the cakes to loosen them if necessary.
Carefully invert each cake onto a serving plate and remove the ramekin. Dust with powdered sugar and serve immediately, optionally paired with fresh berries.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 86 mg | 4% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 38.8 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 71 mg | 5% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 382 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
