Warm Mocha Truffle Cakes
- 4 ounces bittersweet chocolate, chopped coarsely
- 12 cup butter, unsalted
- 2 eggs
- 2 egg yolks
- 13 cup sugar
- 2 tablespoons flour
- 1 tablespoon coffee liqueur
- Preheat oven to 325.
- Butter 6 ramekins or custard cups.
- In small saucepan over low heat, melt chocolate and butter, stirring often, until chocolate is nearly melted.
- Remove from heat and stir until chocolate is melted.
- In a mixing bowl, beat eggs, yolks and sugar with an electric mixer until mix is thick, about 4 minutes.
- Beat in flour, 1 T at a time.
- Add liqueur and chocolate mixture and beat until light and fluffy, about 4 more minutes.
- Divide among ramekins.
- Place on baking sheet and bake until tops are just firm and rounded and cake begins pulling away from the sides.
- approximately 18-20 minutes.
- Let the cakes stand a few minutes then run a knife around the edges to loosen them.
- Invert onto dessert plates.
- Scoop on ice cream or top with whip or berries per your preference.
bittersweet chocolate, butter, eggs, egg yolks, sugar, flour, coffee liqueur
Taken from www.food.com/recipe/warm-mocha-truffle-cakes-492833 (may not work)