Monday, September 21, 2009
Tried another Martha special. These turned out rich and fudgy and were eaten before I could get a picture with ice-cream on top.
Chocolate Truffle Cakes
5 Tbsp unsalted butter
1 Tbsp all purpose flour
14 ounces semisweet chocolate, chopped
2 Tbsp sugar
2 large eggs
1/4 tsp salt
1. Preheat oven to 375°. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside.
2. Put chocolate, butter, and 1 Tbsp 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 Tbsp sugar in a food processor until pale and oubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.)
3. 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 onto wire racks; reinvert, and let cool.