Chocolate Truffle Cake
Chocolate Truffle Cake
Ingredients:
Method:
Method:
- Preheat oven to 180 degrees C. Generously butter 6 ramekins or a 6-cup muffin tin. Dust with flour, tapping out excess; set aside. Put chocolate, butter, and 1 tablespoon sugar in a 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. Beat eggs and remaining tablespoon sugar until pale and doubled in volume. Sift flour and salt into egg mixture; mix to combine. Add chocolate mixture 1/4 cup at a time; mix, 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; re-invert, and let cool.
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