I was browsing through my cookbooks thinking of what to bake next aaand I found this. A Warm Mocha Truffle Cake from Melanie Barnard’s Short & Sweet. It looked sooo good in the picture in the book so I just had to try it out! I decided to quarter the recipe (xD) since my family’s been complaining that all I’ve been baking are making them bigger and they want me to start learning how to cook food-food (so expect some chicken/fish recipes in the next couple of weeks!). So anyway, the quartered (is that even a word?) recipe made enough to fill two 2oz. ramekins.
The result? It was really good! It was really soft, somewhere between fudgy and cakey. Hahaha but still really yummy! Don’t forget to top it off with vanilla/coffee ice cream! I, however, didn’t have any vanilla ice cream but had this what we call here, a double dutch ice cream which is basically vanilla with chocolate chunks, nuts and marshmallows but it still worked well.
Here’s the full recipe for you:
4 ounces bittersweet chocolate, broken into small pieces
8 tablespoons (or 1/2 cup) unsalted butter
2 eggs, plus 2 egg yolks
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon coffee liqueur (I used instant coffee, since I don’t have any liqueurs and stuff xD)
Preheat oven to 325F. Butter six 5-ounce ramekins. In a small saucepan over low heat, melt the chocolate and butter, stirring often, until the chocolate is nearly melted. Remove from heat and stir until the chocolate is completely melted.
In a mixing bowl, beat the eggs, yolks and sugar with an electric mixer until the mixture is thick and pale in color, about 4 minutes. Beat in flour, 1 tablespoon at a time. Add liqueur and the chocolate mixture and beat until light and fluffy, about 4 minutes more.
Divide the batter among the ramekins and bake until the tops of the cakes are just firm and rounded and the cakes begin to pull away from the sides of the ramekins, about 18-20 minutes. Let the cakes stand for a few minutes, then run a knift around the edges to loosen them. Invert the cakes onto dessert plates. Serve immediately with a small (or big if you like!) scoop of ice cream on top of the cakes.