Flourless Chocolate Truffle Cake

• 300 g dark chocolate, chopped
• 150 g butter
• 6 eggs
• 1 teaspoon vanilla flavoring
• 4 tablespoons caster sugar (superfine)
• CHOCOLATE GLAZE
• 200 g dark chocolate, chopped
• 1/3 cup cream
• 85 g butter

1. Pre-heat oven to 325 degrees F (170C).
2. Line base of eight 1 cup (8 fl oz) capacity non-stick muffin tins with non-stick baking paper.
3. Place chocolate and butter in a saucepan (absolutely dry) and stir over low heat till melted and smooth.
4. Place the egg, vanilla and sugar in the bowl of a mixer and beat until thick and pale.
5. Stir through the chocolate mixture.
6. Spoon the mixture into muffin tins and bake for 12-15 minutes or until the cakes are just set.
7. Cool in the tins and refrigerate for 2 hours.
8. To make the glaze, place the chocolate, cream and butter in a saucepan over low heat and mix till smooth.
9. Chill the glaze till it is firm.
10. Unmould the cakes onto serving plates and spread with the glaze.

dark chocolate, butter, eggs, vanilla flavoring, caster sugar, chocolate glaze, dark chocolate, cream, butter

Taken from www.food.com/recipe/flourless-chocolate-truffle-cake-62920 (may not work)