Chocolate Mocha Truffle Cakes

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READY IN: 50mins

Ingredients Nutrition


  1. Heat oven to 325°F Butter six 5-ounce custard cups.
  2. Heat chocolate with butter in saucepan over low heat, stirring often, until chocolate is nearly melted. Remove from heat. Stir until chocolate is completely melted.
  3. Beat eggs, yolks, and sugar on medium speed until thick and pale (about 4 minutes). Beat in four, 1 tablespoon at a time.
  4. Add liqueur and chocolate mixture. Beat until light and fluffy (about 4 minutes).
  5. Divide batter among custard cups, place on cookie sheet. Bake 18-20 minutes just until tops are firm and rounded and cake begins to pull away from sides.
  6. Let cakes cook a few minutes, then run a knife around the edges. Invert onto individual dessert plates. Serve immediately with coffee ice cream.

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