My dear sweet friend Janine just had a baby girl named Georgia. In an effort to create an excuse for me to go to her house and love on her new baby girl, I made these dark truffle chocolate cakes to bribe Janine with. I hope they work!
These baby cakes are SUPER DUPER rich, just like a chocolate truffle. Although a cupcake-sized cake doesn’t seem like it would be nearly large enough of a serving, it most definitely is – I promise! I also prefer my desserts on the not-so-sweet side, so only 4 tablespoons of sugar in this – add more if you know you like your chocolate desserts sweeter.
The texture is reminiscent of a flourless chocolate cake, except it has 1 tablespoon of flour barely holding all together all this chocolate and buttery deliciousness. It’s chocolate decadence!
You’ll need chocolate (almost a full pound), flour, sugar, eggs, salt and butter.
Generously butter and flour the muffin pan. I can’t stress the importance of this step with these cakes. Just slather the cups with butter, toss in a couple of tablespoons of flour and swirl the pan around to cover all sides with flour. Turn the pan upside down and tap out the excess flour. This extra step will make inverting the cakes at the end a breeze.
Roughly chop the chocolate.
Note: Please try to use whole chocolate bars for this instead of chocolate chips. Chocolate chips contain additives to help them maintain their chippy shape in high temperatures, which makes for not as smooth of a melt. The higher quality your chocolate, the tastier your cake will be!
Set up a double boiler by using a small sauce pan half way filled with water and placing a large bowl on top. Be sure the boiling water in the sauce pan doesn’t touch the bottom of the bowl, or you may scorch the chocolate.
Add the chopped chocolate and butter into the bowl over the double boiler, along with 2 tablespoons of the sugar.
Stir the chocolate butter and sugar over the double boiler until chocolate has melted and mixture is smooth.
In a food processor, add eggs and remaining 2 tablespoons of sugar in.
Tangent: Let’s talk about how it’s taken me 12 recipes to get this action shot of the “one handed egg crack”. *pats self on back*
Process the eggs and sugar until the mixture becomes pale and doubles in volume, about 2 minutes.
Add in the flour and salt and pulse with the eggs. Add in 1/4 cup of the melted chocolate mixture at a time, pulsing after each addition. You’ll do this about 10 times.
She’s a thick batter.
Fill the prepared muffin pan 3/4 of the way with batter.
Use the back of a spoon and swirl the top of the batter around a bit. Bake at 375F for 18-20 minutes, until the top of the cake springs back when touched.
Fresh out of the oven. Time to get them out of this pesky tin so we can eat them all. The “toothpick” test doesn’t work to test doneness here, since the middle of the cake is gooey.
Place a wire rack on top of the muffin tin and quickly invert. The cakes should easily plop from the pan. You’ll also get some crumbs falling out, that’s okay, just eat those up with your little fingers!
Turn the cakes back over so they’re right side up and let cool.
They may be small and cute, but boy do they pack a super rich and chocolatey punch!
Not uber sweet and a nice crumbly texture on the outside to balance…
…the super rich truffle-y inside! These are even better the next day – wrap them tightly in plastic wrap and refrigerate for extra fudgy texture.
Dark Chocolate Truffle Cakes
adapted from martha
makes 6 mini cakes
5 tablespoons unsalted butter, plus more for muffin tin
1 tablespoon all-purpose flour, plus more for dusting
14 ounces bittersweet chocolate, chopped (I used 72% cacao)
4 tablespoons sugar
2 large eggs
1/4 teaspoon salt
Preheat oven to 375F. Generously butter a standard 6-cup muffin pan. Coat with flour and tap pan upside down to remove excess.
Place chopped chocolate, butter, and 2 tablespoons of sugar in a medium heatproof bowl and set over a small saucepan of simmering water. Make sure the water does not touch the bottom of the bowl. Stir until chocolate and butter have melted completely and mixture is smooth. Remove from heat and set aside.
In a food processor or blender, process eggs and remaining 2 tablespoons of sugar until pale and doubled in volume, about 2 minutes. Add in flour and salt and pulse to combine. Add in the chocolate mixture, 1/4 cup at a time, pulsing after each addition – about 10 times. The batter will be very thick.
Spoon the batter into the prepared muffin pan, filling each cup about 3/4 full. Swirl the top of the batter with the back of a spoon. Bake until the tops spring back when touched – about 18-20 minutes (note: the toothpick test won’t work with these cakes, since they’re moist and gooey in the middle).
Immediately invert the cakes onto a wire rack, then turn the cakes over so they’re right-side up. Let cool.
These cakes are even better the next day – wrap them tightly in plastic wrap and refrigerate overnight for extra truffle-y, fudge-y consistency.
I mean, c’mon.