Mary Bergin's Individual Chocolate Truffle Cake

* Exported from MasterCook *

Mary Bergin's Individual Chocolate Truffle Cake

Recipe By : Butter - Website
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Chocolate
Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces bittersweet chocolate -- chopped
3 tablespoons whipping cream
2 tablespoons butter
2 tablespoons orange liqueur -- or orange juice
Chocolate Cake:
5 ounces bittersweet chocolate -- chopped
10 tablespoons butter -- in sm.pieces
3 eggs
3 egg yolks
1/2 cup granulated sugar
5 tablespoons all-purpose flour
Whipped cream and cocoa -- for garnish

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.



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NOTES : Yield: 6 cakes. Serving Size: 1 cake, Per serving: Calories -
610, Total Fat - 48