8 oz. semisweet baking chocolate, coarsely chopped
3/4 C. heavy cream
To make the dark chocolate truffle hearts: Put the chocolate in a small bowl.
Heat the cream in a small saucepan over medium heat. Bring to a boil. Pour the
boiling cream over the chocolate.
Set aside for 5 minutes and then stir with a whisk until smooth. Pour the
mixture (called ganache) onto a nonstick baking sheet and use a rubber spatula
to spread the ganache in a smooth, even layer to within about 1 inch of the
inside edges. Place the ganache in the freezer for 15 minutes, or in the
refrigerator for 30 minutes, until very firm to the touch.
Line a 10 to 12 inch dinner plate with parchment paper or wax paper. Remove the
firm ganache from the freezer or the refrigerator. Portion 12 heaping
tablespoons of ganache onto the paper. Wearing a pair of disposable vinyl (or
latex) gloves, individually roll each portion of ganache in your palms in a
circular motion, using just enough gentle pressure to form a smooth orb. This is
a traditional truffle. Return each formed truffle to the paper-lined plate and
place in the freezer while preparing the cake batter.
Chocolate Cupcakes with Truffle Center
Chocolate Cocoa Cakes
5 oz. unsalted butter, cut into 1/2-inch pieces, plus 2 teaspoons (melted)
2/3 C. all-purpose flour
1/2 C. unsweetened cocoa powder
8 oz. semisweet baking chocolate, coarsely chopped
3 large eggs
2 large egg yolks
1/2 C. sugar
1 t. pure vanilla
To make the chocolate cocoa cakes: Preheat the oven to 325°F. Lightly coat the
inside of 12 individual nonstick muffin cups (3 inches in diameter) with the
melted butter. Set aside until needed.
Combine the flour and cocoa powder in a sifter. Sift onto a large piece of
parchment paper or wax paper; set aside.
Melt the chocolate and 5 ounces butter in the top of a double boiler or in a
microwave oven, and stir until smooth.
Place the eggs, egg yolks and sugar in the bowl of an electric mixer fitted with
the paddle attachment. Beat on medium-high speed for 2 minutes, until the
mixture is slightly frothy. Add the melted chocolate-milk mixture and mix on low
speed for about 15 seconds, just to combine. Continue to mix on low speed while
gradually adding the sifted dry ingredients. Once they have been incorporated,
stop the mixer and scrape down the sides of the bowl.
Add the vanilla and mix on medium for about 15 seconds, just to combine. Remove
the bowl from the mixer and use a rubber spatula to finish mixing the batter
until thoroughly combined.
Portion 3 heaping tablespoons of the cake batter into each muffin cup. Place the
muffin tin on the center rack of the preheated oven. Bake for 5 minutes.
Remove the truffles from the freezer. Remove the muffin tin from the oven and,
moving quickly, place a single frozen truffle in the center of each portion of
cake batter, pressing the truffle about halfway down into the batter.
Immediately return the muffin tin to the center rack of the oven and bake for 17
to 18 minutes, until a toothpick inserted into a cake (not the truffle) comes
out clean.
Remove the cakes from the oven and let cool for 20 minutes.
To remove the cakes from the muffin cups, hold the top edge of a cake, and give
the cake a slight jiggle to loosen it from the cup. Then run the tip of a paring
knife between cake and cup to loosen it so that you can gently pull the cake out
of the cup. Serve immediately while still warm.
