CHOCOLATE TRUFFLE CAKES
For extra fudgy results, make these cakes a day ahead; wrap them well in plastic wrap, and refrigerate. Serve them chilled or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Yield Makes 6 individual cakes
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside.
- Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.)
- Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool.
INDIVIDUAL CHOCOLATE TRUFFLE CAKES
Make and share this Individual Chocolate Truffle Cakes recipe from Food.com.
Provided by 2Bleu
Categories Dessert
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- TRUFFLES: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt.
- When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
- Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray.
- Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
- CAKE: Position a rack in the center of oven and preheat oven to 350 degrees. Spray 8 oversize muffin cups with cooking spray. Line bottoms with rounds of waxed paper. Set aside.
- In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly.
- Meanwhile, in the large bowl beat on high speed, eggs, egg yolks, and sugar until tripled in volume, about 5 minutes.
- On low speed, add in the chocolate mixture just until combined. Remove the bowl 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 with the remaining batter.
- Arrange cups on a baking tray and bake 15 minutes or until edges of the cakes begin to pull away from the sides of the cups. Let stand 10 minutes.
- Invert onto individual dessert plates and carefully peel off paper. Serve warm with whipped cream or ice cream next to each cake and a few fresh raspberries.
CHOCOLATE TRUFFLE MINI CAKES
Steps:
- Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside. Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.) Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool. Note: Can make in mini muffin tins- bake 12 min.
GLUTEN-FREE CHOCOLATE TRUFFLE CAKES
Red Hot Holiday Trends - These indulgent mini cakes are inspired by our favorite holiday treat--chocolate truffles. They're filled and topped with ganache and sprinkled with crystallized ginger, pistachio nuts and cacao nibs. Wrap up these tiny treats for the perfect gluten free gift.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 46
Number Of Ingredients 11
Steps:
- In medium glass bowl, place chocolate chips. In 2-cup glass liquid measuring cup, microwave cream uncovered on High 1 1/2 minutes, or until hot. Pour cream over chocolate chips; let stand 5 minutes. Stir until smooth. Refrigerate about 40 minutes, stirring every 10 minutes, until thick.
- Heat oven to 350°F. Spray 46 mini muffin cups with cooking spray.
- Make cake batter as directed on box. Fill cups three-fourths full (about 1 1/2 measuring tablespoonfuls each).
- Bake 11 to 14 minutes or until top springs back when lightly touched. Cool 5 minutes. Carefully remove from pan to cooling rack; cool completely, about 20 minutes.
- If necessary, heat chocolate mixture in microwave on Medium (50%) 20 seconds, stirring every 10 seconds until smooth and piping consistency. Place 1/2 cup chocolate mixture in decorating bag fitted with round tip with 1/8-inch opening. Insert tip into top center of 1 cake, about halfway down into cake. Gently squeeze decorating bag, pulling upward until cake swells slightly and filling comes to top. Repeat with remaining cakes.
- Place remaining chocolate mixture in small microwavable bowl. Microwave uncovered on High about 30 seconds or just until soft enough to spoon over and glaze cakes. Stir until smooth. Spoon warm chocolate mixture over each cake. Top with garnishes, and store loosely covered in refrigerator.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Truffle Cake, Sodium 75 mg, Sugar 7 g, TransFat 0 g
VOLCANIC CHOCOLATE TRUFFLE CAKES!
I developed this recipe specifically for RSC, intended for the adventurer. One might look at the ingredients and be hesitant, but this isn't one of those recipes you'll make to use up ingredients on hand. This is a recipe you'll run out to get chickpeas (garbanzo beans) for! I PROMISE YOU. I had several people try these, not knowing the ingredients it was made with. None of them had a clue that there were chickpeas in this. They all loved it and two of them wanted seconds (the others were too full!). This is a delicious dessert, that is much healthier! Don't let the instructions scare you. It's really simple!!!! I do hope you enjoy!
Provided by love4culinary
Categories Dessert
Time 1h20m
Yield 6 ramekins, 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F.
- Butter 6 individual ramekins lightly.
- Now, you will want to melt your chocolate with the 2 Tablespoons of butter over lower heat, stirring often.
- Set aside to cool a bit.
- In a food processor or in a blender, process chickpeas, egg, milk, yogurt, orange juice, brown sugar and baking powder.
- Then add your melted chocolate mixture after it has cooled a bit, and process until it is completely mixed through.
- in a bowl sift flour and baking powder together.
- Add the flour mixture to the processor and process until thoroughly combined.
- Transfer mixture to a large clean (preferably glass) bowl, and then fold in your chopped pistachios.
- Pour mixture into your prepared 6 ramekins.
- Put into a baking dish and fill with boiling water 1/2 way up the ramekins.
- Bake in your preheated oven for approximately 45 minutes to 1 hour (depending on your oven).
- I made them twice, and they took 45 minutes the first time, and 56 minutes the second time, so that tells you that my oven is screwy!
- NOTE: You will notice that these will look like an exploding volcano when u take them out of the oven, but this is perfectly normal.
- You will allow them to cool completely, cover them with plastic wrap, and refrigerate for at least 4 hours.
- When they come out of the fridge, they will set back down completely!
- After chilling, you will want to take your strawberries, remove the tops, clean them, and cut thin "sticks" out of the strawberries.
- Toss damp strawberry sticks with desired amount of confectioners' sugar, and set aside.
- Take out your whipping cream, and whip with 1 teaspoon sugar and 1/4 teaspoon extract until stiff peaks form (to your desired consistency).
- Take out your ramekins, arrange strawberry sticks in a fancy pattern on top, dividing evenly among all 6 ramekins.
- Top with a dollop of your whipped cream, and sprinkle with ground pistachios.
- Serve!
- You may want to make a double batch, because everyone will want seconds!
Nutrition Facts : Calories 438.6, Fat 17.2, SaturatedFat 8.2, Cholesterol 75.3, Sodium 340.4, Carbohydrate 65.3, Fiber 4.9, Sugar 39.2, Protein 8.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love