| Warm Mocha Truffle Cake
4 oz bittersweet chocolate, broken into small pieces |
 |
| Warm Mocha Truffle Cake
4 oz bittersweet chocolate, broken into small pieces |
|
| Preheat oven to 325º. Butter six 5oz ramekins or custard cups. In small saucepan, over low heat, heat chocolate and butter until nearly melted, stirring often. Remove from heat; stir until chocolate is completely melted. Meanwhile, in medium bowl, beat eggs, yolks, and sugar with electric mixer about 4 minutes, until mixture is thick and pale in color. Beat in flour 1 Tbsp at a time. Add liqueur or coffee syrup and the chocolate mixture and beat about 4 minutes longer, until light and fluffy. Divide batter among prepared ramekins; place on baking sheet. Bake 18 to 20 minutes, until tops of cakes are just firm and rounded and the cakes begin to pull away from the sides. Let stand for a few minutes. To serve: run a knife around edges of cake to loosen; invert onto individual dessert plates. Serve immediately with a scoop of ice cream. Makes 6. |