These are not your ordinary molten lava cakes. A Chambord truffle tucked into the center of each of these cakes before baking make the ultimate adult dessert indulgence. We made these in a cupcake pan, giving us 12 perfectly portioned desserts, perfect for any dinner party.
Cake:
2/3 cup all purpose flour
1/2 cup valrohna cocoa powder
8 oz. good quality bittersweet chocolate, coarsely chopped
5 oz. unsalted butter
3 eggs
2 egg yolks
1/2 cup granulated sugar
1 1/2 tsp. vanilla extract
Truffle Center:
3/4 cup heavy cream
8 oz. semisweet chocolate, chopped
2 oz. Chambord
Method:
Truffles: Heat heavy cream to a boil. Remove from heat and add in the chopped chocolate. Whisk until melted and smooth. Gently whisk in Chambord. Pour onto a sheet pan lined with parchment paper and place in the freezer for 10-15 minutes until set. Once set, using a small ice cream scoop or a tablespoon, round the ganache into balls. Keep in the fridge or freezer until ready to bake.
Cake: Preheat oven to 325 degrees. Grease a 12-cup non-stick muffin pan with butter.
Sift flour and cocoa powder together and set aside.
Melt the chocolate with butter over a double boiler. Using a mixer with a paddle attachment, place the eggs, yolks, sugar and vanilla in a mixing bowl and beat until frothy.Ad in the melted chocolate mixture and mix until combined. Continue to mix on low and slowly add in the flour mixture. Mix only until combined. Divide batter in 2. Portion one of the halves of batter into the prepared muffin tins using an ice cream scoop. Bake for 5 minutes. Remove from oven and one at a time, place one of the truffles in the middle of the baked half of cake, pressing into the batter . Top with a scoop of cake batter from the remaining half and make sure the truffle is completely covered. Repeat with the remaining 11 cakes. Return pan to oven and bake for an additional 15-17 minutes. Allow to cool slightly and unmold. Serve warm with a dusting of powdered sugar.
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