Recipe
Chocolate Truffle Cakes
Time: 40 minutes, plus time to cool
Yield: 6 cakes
| 5 tablespoons (71g) unsalted butter, plus more for muffin tin 1 tablespoon all-purpose flour (8g), plus more for dusting 14 ounces semisweet chocolate (397g), chopped |
2 tablespoons sugar (25 grams) 2 large eggs ¼ teaspoon salt (1.5g) |
Preheat the oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside.
Put chocolate, butter, and ½ of the sugar in a medium heat-proof 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 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 ¼ 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.
Adapted from Martha Stewart