-
Prep time
1 hour
-
Cook time
15 minutes
-
Makes
6-8 mini cakes
Author Notes
If you have an immediate, deep need for chocolate, this dense, dark and bittersweet truffle cake is for you. —Seasons in Vermont
Ingredients
- Cake
-
12 tablespoons
butter
-
10 ounces
bittersweet chocolate, 60% cacao, chopped
-
1 tablespoon
espresso powder
-
6
eggs
-
1 teaspoon
vanilla extract
-
4 tablespoons
sugar
- Chocolate Glaze
-
1/3 cup
heavy cream
-
6 ounces
bittersweet chocolate, 60% cacao, chopped
-
4 tablespoons
butter
-
1 teaspoon
espresso powder
Directions
-
Preheat oven to 325 degrees F.
Butter and flour muffin tin or 6-8 ramekins depending on the size you want to make. I use silicone baking cups and they work great!
-
In a small saucepan over low heat, melt butter, chocolate and espresso powder, stirring until melted and smooth.
-
In the bowl of an electric mixer, beat the eggs, vanilla and sugar until light and fluffy, a couple of minutes on high. Slowly drizzle the melted chocolate into the egg mixture and stir until incorporated.
-
Divide the batter evenly among the cups and bake for about 15 minutes, until just set. Cool and then refrigerate the cakes in their cups until well chilled.
-
Make the glaze. In a small saucepan over low heat, bring the cream to a simmer. Add the chocolate, butter and espresso powder and stir until melted and completely smooth. Allow the glaze to cool a bit before pouring onto the cakes.
-
Remove the cakes from their cups and invert onto a sheet pan with a rack. Spoon glaze over the cakes and spread evenly around the sides and top. Allow to set before serving.
See what other Food52ers are saying.