Mini Chocolate Truffle ‘Cakes’


This recipe has nothing to do with the 4th of July or BBQs, unlike all the other food posts the blogging world is producing the past few days.

This has everything to do with chocolate. And friends. I used to make these regularly, before I was stricken with health-consciousness *cough*, and I made them for the first time in a few years to take to a friend’s house recently. They were well received.

The original recipe is from Martha Stewart (or her food editor, or whoever), who makes them in standard sized muffin tins, but honestly, these are so intense and fudgy and rich (yes, I said rich… I’m turning into my grandmother.) that I feel they are best enjoyed in small bits, so I use mini-muffin tins. Anyhoo, on to the goodness.

  • 5 tablespoons butter, plus more for muffin tin
  • 1 tablespoon all-purpose flour, plus more for dusting
  • 14 ounces semisweet chocolate, chopped
  • 2 tablespoons sugar
  • 2 large eggs
  • 1/4 teaspoon salt

Preheat oven to 375F

Butter and flour the tin (and I mean BUTTER, the real thing. I once tried using cooking spray and it was a fiasco, everything stuck and had to be gouged out. Not pretty).

Melt chocolate, (it’s a LOT of chocolate, but trust me…) butter, and 1 tablespoon sugar in a double-boiler, stirring until smooth.  Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Beat the eggs and remaining tablespoon sugar until pale and doubled in volume. It helps if you have a food processor or immersion blender for this, but a good ol’ balloon whisk does that job too. Add the flour and salt and mix. Add the chocolate mixture 1/4 cup at a time; whisking in each addition until combined.


Place a well-rounded teaspoon of the mixture into the prepared muffin tin, filling cups three-quarters full. Bake until tops are springy to the touch, about 7 minutes. If you aren’t sure they are done… slightly under-baked is better than over-baled. Immediately turn out onto a clean surface such as a table or bread board;  place on a wire rack and let cool. Chill, tightly covered, for at least 3 hours or overnight, before serving. This is make then creamy and fudgy and about 10 times better than if you eat them without chilling them. I made that mistake once, too.



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