Mary Bergin's Individual Chocolate Truffle Cake
Author/Submitted by: Butter - Website
or orange juice
Whipped cream and cocoa,
Make Truffles: Combine chocolate and cream in small heat-proof bowl. Place bowl over pan of simmering water and allow chocolate to melt. Remove from heat. Make sure butter is melted before refrigerating. Stir in butter and liqueur. Refrigerate until mixture is firm, about 45 minutes. Form truffle mixture into six 1 1/4-inch balls. Return to refrigerator. Make Chocolate Cake. Heat oven to 350 degrees. Combine chocolate and butter in medium heat-proof bowl. Place bowl over pan of simmering water and allow chocolate to melt. Stir until smooth. Meanwhile in large mixer bowl, beat eggs, egg yolks and sugar on high speed until thick and pale lemon color, about 5 minutes. Add chocolate mixture, beating on low speed until combined. Fold in flour. Spoon about 1 tablespoon batter into each of six buttered, 3 1/2-inch jumbo muffin cups. Place one truffle in each cup. Fill 3/4ths full with batter. Bake until edges begin to pull away from edges of each cake, about 12 to 14 minutes. Remove from oven. Let stand 15 minutes. Carefully loosen edges of each cake. Carefully invert onto serving plate. Garnish each serving with whipped cream and a dusting of cocoa.
Yield: 6 cakes. Serving Size: 1 cake, Per serving: Calories - 610, Total Fat - 48