Truffle Cakes

Similar to the Lava cakes I do, this little rich cake stole the spotlight on Valentines Day. The difference between the Lava cake and this one, is well there’s no Lava. Not that it doesn’t take away the yumminess of all that rich smooth chocolate! Found this recipe in Taste of the South
You can make this batter up to 5 days ahead of time and store it in the fridge, but I don’t  see how you can avoid the temptation for that long. You’d just be better off making it right then and there. Or now even 🙂


2 (4-ounce) bars bittersweet chocolate, chopped
1/2 cup plus 1 tablespoon unsalted butter, softened
1/2 cup plus 3 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs
3 large egg yolks
1 teaspoon vanilla
Sugar for dusting
Garnish: confectioners’ sugar or berries

1.In a small saucepan, butter and chocolate over med-low heat. Cook until melted, stirring constantly. Remove from heat, and set aside to cool.
2.In another bowl, mix together sugar, cornstarch, cinnamon, and salt. In a separate bowl, mix together eggs, the egg yolks, and vanilla. Add egg mixture to sugar mixture, whisking to combine. Stir chocolate mixture into egg mixture. Refrigerate for 2 hours or bake right away.

3.Preheat oven to 350°. Spray 6 (4-ounce) ramekins with nonstick cooking spray; dust with sugar. Spoon approximately 1/2 cup batter into each dish.
4.Bake for 30 minutes. Remove from oven. Let cool for 5 minutes. Garnish with confectioners’ sugar, if desired. Serve immediately.