Truffle Cakes
Indulge in the rich decadence of Truffle Cakes, the ultimate dessert for chocolate lovers. These individual cakes feature a melt-in-your-mouth texture with a lusciously gooey center, thanks to the combination of dark chocolate and buttery goodness. Crafted with simple yet luxurious ingredients like high-quality dark chocolate, unsweetened cocoa, and a hint of vanilla, these cakes come together in just 20 minutes of prep time. Baked to perfection, the edges are delightfully set while the molten center offers a tempting contrast. Perfect for entertaining or a cozy night in, these Truffle Cakes are best served warm and paired with a scoop of vanilla ice cream or a dollop of whipped cream. Add a dusting of powdered sugar for an elegant finishing touch, and watch as this dessert transforms any occasion into something extraordinary.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Dark chocolate (70% cocoa or higher), chopped
- 150 grams Granulated sugar
- 3 large Eggs
- 50 grams All-purpose flour
- 15 grams Unsweetened cocoa powder
- 1 pinch Salt
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 200°C (400°F). Grease six individual ramekins or muffin tin cups and set aside.
In a heatproof bowl, combine the unsalted butter and chopped dark chocolate. Melt them together over a pot of simmering water (double boiler method) or by microwaving in 15-20 second increments, stirring frequently until smooth. Set aside to cool slightly.
In a mixing bowl, whisk the granulated sugar and eggs together until light and frothy, about 2-3 minutes.
Gradually pour the melted chocolate-butter mixture into the egg-sugar mixture, stirring continuously to combine.
Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula, taking care not to overmix.
Stir in the vanilla extract for added depth of flavor.
Divide the batter evenly among the prepared ramekins or muffin cups, filling each about 3/4 full.
Place the ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes. The edges should be set while the center remains soft and slightly jiggly.
Let the truffle cakes cool for 2-3 minutes before carefully running a knife around the edges to loosen them. Invert onto serving plates or serve directly in the ramekins.
Optional: Dust with powdered sugar for a simple but elegant garnish before serving.
Serve warm on their own, or pair with vanilla ice cream or whipped cream for a luxurious treat.
Nutrition Facts
Calories |
3510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.8 g | 318% | |
| Saturated Fat | 140.0 g | 700% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 418 mg | 18% | |
| Total Carbohydrate | 305.9 g | 111% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 214.5 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 292 mg | 22% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 1964 mg | 42% | |
*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.
