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Ingredients
- 8 ounce semisweet baking chocolate, coarsely minced
- 3/4 c. heavy whipping cream
- 5 ounce unsalted butter into 1/2-oz pcs, plus 2 tsp. (melted)
- 2/3 c. all-purpose flour
- 1/2 c. unsweetened cocoa pwdr
- 8 ounce semisweet baking chocolate, coarsely minced
- 3 lrg Large eggs
- 2 lrg egg yolks
- 1/2 x granulated sugar
- 1 tsp pure vanilla extract
Directions
- Make the dark chocolate truffle hearts. Place 8 ounces minced semisweet chocolate in a small bowl. Heat 3/4 c. heavy cream in a small saucepan over a medium heat. Bring to a boil. Pour the boiling cream over the minced chocolate. Set aside for 5 min before stirring with a whisk till smooth. Pour the mix (called ganache) onto a nonstick baking sheet and use a rubber spatula to spread the ganache in a smooth, even layer to within about an inch of the inside edges of the pan. Place the ganache in the freezer for 15 min, or possibly in the refrigerator for 30 min, till hard to the touch.
- Line a 10 to 12-inch dinner plate with parchment paper or possibly waxed paper. Remove the hard ganache from the freezer or possibly the refrigerator. Portion 12 heaping Tbsp. (a bit more than an oz each) of ganache onto the paper. Wearing a pair of disposable vinyl (or possibly latex) gloves, individually roll each portion of ganache in your palms in a circular motion, using just sufficient gentle pressure to create a smooth orb. This is a traditional truffle. You should refrain from indulging in them since absence of a truffle in a cake will make the heart grow darker. Return each formed truffle onto the paper lined plate, and place in the freezer while preparing the cake batter.
- Make the chocolate cocoa cakes. Preheat the oven to 325 degrees F. Lightly coat the inside of each individual nonstick muffin c. with the 2 tsp. melted butter. Set aside till needed. In a sifter, combine 2/3 c. all-purpose flour and a 1/2 c. cocoa pwdr. Sift onto a large piece of parchment paper (or possibly waxed paper) and set aside till needed. Heat 8 ounces minced semisweet chocolate and 5 ounces butter in the top half of a double boiler over medium-low heat. Use a rubber spatula to stir the chocolate and butter till completely melted and smooth, about 6 to 7 min. Remove from the heat and set aside at room temperature till needed. The chocolate and butter may also be melted in a medium glass bowl in a microwave oven set at medium power for 2 min. After removing the chocolate and butter from the microwave oven, use a rubber spatula to stir till smooth.
- Place 3 Large eggs, 2 egg yolks, and 1/2 c. sugar in the bowl of an electric mixer fitted with a paddle. Beat on a medium-high speed for 2 min till the mix is slightly frothy. Add in the melted chocolate and butter and mix on low speed to combine, about 15 seconds. Continue to operate the mixer on low while gradually adding the sifted dry ingredients. Once all the dry ingredients have been incorporated, stop the mixer and scrape down the sides of the bowl. Add in 1 tsp. vanilla extract and mix on medium to combine, about 15 seconds.
- Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter till thoroughly combined. Portion 3 heaping Tbsp. (about 2 1/2 ounces) of the cake batter into each individual muffin c.. Place the muffin tin on the center rack of the preheated oven. Bake for 5 min. Remove the truffles from the freezer.
- Remove the muffin tin from the oven, and moving quickly, place a single frzn truffle in the center of each portion of cake batter, pressing each truffle about halfway down into the batter. Immediately return the muffin tin to the center rack of the oven and bake till a toothpick inserted into the cake (not the truffle) comes out clean, about 17 to 18 min. Remove the cakes from the oven and cold at room temperature for 20 min. To remove the cakes from the muffin c., hold the top edges of the baked batter part of a cake, and give each cake a slight twist to loosen it from the inside c.. Then insert the pointed tip of a knife into a top outside edge of a cake and loosen it so which you can gently pull each baked cake out of each c.. Serve immediately while still hot.
- After the Chocolate Heart of Darkness cakes have cooled to room temperature, you may keep them covered with plastic wrap for up to 24 hrs at room temperature, or possibly in the refrigerator for 3 to 4 days. The cakes may be rewarmed in a microwave oven, and they are extraordinary. Make sure the cakes are at room temperature, then heat them 1 or possibly 2 at a time for 30 to 40 seconds in a microwave oven set on defrost power. Instead of drying out, the cake will be hot and moist, and the truffle center will be a warm ooze of ecstasy. For extra indulgence, serve the hot Chocolate Heart of Darkness cakes with white chocolate ice cream or possibly unsweetened whipped cream. For me, a glass (forget the golden brown goblet) of Warre's 1985 Porto will have a salubrious effect.
- Prep Time: 1 hour 10 minutesCook Time: 40 min
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