Flourless Chocolate Truffle Cake

A wonderful recipe from donna hay's cookbook "flavours". Doesn't take long to make, but extremely rich. Your eyes are going to be tired from rolling to the back of your head. :P

• Ready In: 40 mins
• Serves: 8

Ingredients

• 300  g dark chocolate, chopped
• 150  g butter
• 6  eggs
• 1  teaspoon vanilla flavoring
• 4  tablespoons caster sugar (superfine)

• CHOCOLATE GLAZE

• 200  g dark chocolate, chopped
• 1⁄3 cup  cream
• 85  g butter

Directions

1. Pre-heat oven to 325 degrees F (170C).
2. Line base of eight 1 cup (8 fl oz) capacity non-stick muffin tins with non-stick baking paper.
3. Place chocolate and butter in a saucepan (absolutely dry) and stir over low heat till melted and smooth.
4. Place the egg, vanilla and sugar in the bowl of a mixer and beat until thick and pale.
5. Stir through the chocolate mixture.
6. Spoon the mixture into muffin tins and bake for 12-15 minutes or until the cakes are just set.
7. Cool in the tins and refrigerate for 2 hours.
8. To make the glaze, place the chocolate, cream and butter in a saucepan over low heat and mix till smooth.
9. Chill the glaze till it is firm.
10. Unmould the cakes onto serving plates and spread with the glaze.