INDIVIDUAL WARM CHOCOLATE CAKES with "TRUFFLES" and HAZELNUTS
8 ounces of 60% or 70% bittersweet chocolate for baking
6 tablespoons heavy whipping cream
8 ounces butter plus some for buttering ramekins
2 whole large eggs plus 2 egg yolks
6 tablespoons granulated sugar
scant teaspoon pure vanilla
1/4 cup cake flour
1/4 cup cocoa powder
3/4 cups toasted hazelnut pieces
To make the truffles: break 4 ounces of chocolate in pieces and add it with the
heavy cream and 2 tablespoons butter to a microwaveable bowl. Microwave for 30
to 45 seconds on high until chocolate is melted. Stir to fully combine the
chocolate and cream. Refrigerate until firm, about 1 to 2 hours. Divide into 6,
and make balls by rolling mixture with your hands and rolling them in the cocoa
powder. Continue to refrigerate.
Preheat oven to 400°F and butter each ramekin (4-inch soufflé cup).
Break remaining chocolate into bits and put in top of double boiler. Add the
butter in 8 or ten pieces and blend over medium heat until chocolate and butter
are blended. Set aside, but keep warm.
In a bowl and with an electric mixer, combine eggs and yolks, sugar and vanilla
until thick, light and pale to form the ribbon, about 4 to 6 minutes. Put
cake flour in a sifter and sift over mixture and blend with a rubber spatula.
Blend in the chocolate and butter mixture from the double boiler. Do not
overwork batter.
Put a chocolate truffle in the center of each ramekin and then pour batter in
to them. Bake 10 or 11 minutes. Remove from oven and let sit 5 minutes.
Release cakes from ramekins with a small sharp knife, invert onto serving
plates, sprinkle with toasted hazelnuts and serve while still warm and runny.
Serves 6
Do or do not...there is no try.
~Yoda~
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