Friday, June 29, 2012

99. Chocolate Truffle Cakes

There are times when an intense craving for Mars bar may overtake a person... Dense, fudgy, chocolately, satisfying! So these little chocolate truffle cakes are my home-made alternative to Mars bars.
If made the day before and stored in a tupperware, their fudgyness is incredible.
You may find the recipe on Everyday Food, where their recipe yielded 6, I got 8.
The best part? It is made in a blender!


5 tablespoons unsalted butter
1 tablespoon flour
300g-350g semisweet chocolate, chopped
2 tablespoons sugar
2 large eggs
1/4 teaspoon salt


Preheat oven to 375°F.
Line a muffin pan with paper cups, set aside.

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.)

Spoon mixture into the prepared muffin tin, filling cups three-quarters full.
Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool.

Best cooled completely, stored in tupperware, and eaten the next day.

 صحة و عافية


zahraa said...

Mariam, these look delicious, yet so simple to make!
Is that right only 1 tablespoon of flour? Can't wait to make them with my daughter.

Thanks again for sharing your recipes!

Maryam Mohammed said...

That's right, just a tablespoon of flour in the whole recipe.
Have fun with your daughter, and you are most welcome.