| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Home1 | 1 | servings | |
INGREDIENTS
| 4 | oz | Bittersweet chocolate |
| 1 | tb | Butter |
| 3 | tb | Heavy cream |
| 2 | tb | Raspberry liqueur |
| 1 | pt | Fresh raspberries |
| 5 | oz | Bittersweet chocolate |
| 5 | oz | Butter |
| 3 | Eggs | |
| 3 | Egg yolks | |
| 1/2 | c | Sugar |
| 5 | tb | + 1 tsp. flour |
INSTRUCTIONS
TRUFFLES CAKE Directions : Melt the chocolate in a double broiler, remove from heat, add the butter and set aside. In a separate pot, combine the cream and liqueur and bring to a boil. When boiling, pour over chocolate and stir to combine. Let stand until truffle cream is set enough to pipe out of a pastry bag, about 45 minutes. On a wax paper sheet using a piping bag, pipe a one inch circle with the truffle cream. Place a raspberry in the center and pipe enough cream over to cover the raspberry. Makes 8 truffles. Refrigerate when needed. Cake - Melt the chocolate and butter together in a double boiler over low heat. Combine the eggs, yolks and sugar in a mixing bowl. With an electric mixer, mix on high speed until the mixture triples in volume. Mix in the melted chocolate, then stir in the flour until mixed well. Using a standard sized muffin pan, pour the batter into the cups to 3/4 full. Insert a truffle in the center of each and smooth batter over truffle. Bake at 350 degrees for 12-15 minutes, or until cake edges begin to pull away from pan. Makes 8 cakes. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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