Recipe by 2Bleu
These are elegant and sinful cakes best enjoyed with company.
Top Review by Cuistot
My truffle mix never really got firm, it remained the consistency of condensed milk even after putting it in the freezer so getting a mound was pretty much impossible. But, this could be a result of either using milk chocolate, or because of the extreme heat and humidity in my area... But I think the fact that my truffles never really got firm is why they bubbled out the edges and top of the cupcakes. The cupcakes were REALLY moist and dense and rather good. There didn't seem to be enough raspberry for the amount of cake, but this may have been from the size of my cakes. I used Wilton's large cupcake pan, which are 1 cup sized cakes. I think if I tried this recipe again, I would use regular sized cupcakes and probably follow Maito's suggestion and partially cook before adding the truffle so it doesn't escape.
- 4 ounces semisweet chocolate morsels
- 3 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 2 tablespoons Amaretto (or Grand Marnier or Raspberry liqueur)
- 8 fresh raspberries, perfect
- 5 ounces bittersweet chocolate chips
- 10 tablespoons unsalted butter, cut into small pieces
- 3 eggs, at room temperature
- 3 egg yolks, at room temperature
- 1⁄2 cup sugar
- 5 tablespoons all-purpose flour
- 1 teaspoon all-purpose flour
- whipped cream (optional)
- ice cream (optional)
Directions See How It's Made
- TRUFFLES: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt.
- When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
- Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray.
- Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
- CAKE: Position a rack in the center of oven and preheat oven to 350 degrees. Spray 8 oversize muffin cups with cooking spray. Line bottoms with rounds of waxed paper. Set aside.
- In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly.
- Meanwhile, in the large bowl beat on high speed, eggs, egg yolks, and sugar until tripled in volume, about 5 minutes.
- On low speed, add in the chocolate mixture just until combined. Remove the bowl and fold in the flour, using a rubber spatula.
- Spoon a little of the batter into each of the prepared cups top with 1 truffle, and cover with the remaining batter.
- Arrange cups on a baking tray and bake 15 minutes or until edges of the cakes begin to pull away from the sides of the cups. Let stand 10 minutes.
- Invert onto individual dessert plates and carefully peel off paper. Serve warm with whipped cream or ice cream next to each cake and a few fresh raspberries.