Everyone has their ideal birthday cake. My mom, tiramisu. My husband, yellow with chocolate frosting. My son, chocolate with car decorations. My aunt, rich dense chocolate cake. It’s this cake that I’m challenged with every August.  The birthday girl voted these individual Chocolate Truffle Cakes as her signature cake. Success!

These cakes are super easy to make. Don’t be intimidated by melting the chocolate. If you have a double boiler – use it. If not, just put a metal bowl over a sauce pan of simmering water.  These cakes are best if made a day ahead – leaving you time to prepare anything else for a birthday or dinner party. Just wrap them in plastic and refrigerate. You can serve them at room temperature. Don’t confuse these with cupcakes either. They are individual fudgy cakes.

I’m not a baker – I’ll admit it. It’s not that I don’t want to be or that I don’t enjoy treats. I just usually spend my time cooking the dinner part and then I depart from the kitchen. I’ll bake for birthdays and to get my son cooking with me. We all know there’s something special about baking a chocolate chip cookie with a kid. Plus, it’s a great way to teach them patience. Besides licking the spoon, it usually takes a while to bake AND cool before you get a taste of your baked good. My son helped me make these for his special great aunt. He’s always on top of any food processing or blender jobs. The poor boy’s patience was really tested for these cakes because we waited a day before tasting them.  He even had to watch me photograph them. That said I tested the 17 month old’s patience too.  I wasn’t able to photograph them during her nap and this is what I saw creep into the photo frame. Uh Oh!

5 tablespoons unsalted butter, plus more for muffin tin
1 tablespoon all-purpose flour, plus more for dusting
14 ounces semisweet chocolate, chopped
2 tablespoons sugar
2 large eggs
1/4 teaspoon salt

Step 1
Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside.

Step 2
Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof 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 tablespoon sugar in a food processor until pale and doubled 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.)

Step 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 out onto wire racks; invert, and let cool.

Chocolate Truffle Cakes

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Author: Martha Stewart

Recipe type: Dessert

Serves: 6

Ingredients

• 5 tablespoons unsalted butter, plus more for muffin tin
• 1 tablespoon all-purpose flour, plus more for dusting
• 14 ounces semisweet chocolate, chopped
• 2 tablespoons sugar
• 2 large eggs
• ¼ teaspoon salt

Instructions

1. Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside.
2. Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof 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 tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture ¼ 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 out onto wire racks; invert, and let cool.

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