We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!
Molten Lava Truffle Cakes
Deeeelish!
Ingredients:
- 5 ounces bittersweet chocolate, chopped into small pieces*
- 6 tablespoons unsalted butter, plus more for ramekins
- Sugar for sprinkling
- 3 large eggs
- ⅓ cup light brown sugar
- 1 teaspoon vanilla extract*
- 3 tablespoons all-purpose flour
- ½ teaspoon kosher salt*
- 1 Triesta Sliceable Truffle, sliced into ¼ inch slices*
- 1 cup of slightly sweetened, whipped cream
- *Available from Well Seasoned
Instructions:
- Preheat oven to 425°.
- Coat 6 ramekins with butter and sprinkle with demerara sugar, tapping out excess.
- Combine butter and chocolate in a medium heatproof bowl set over a large saucepan of barely simmering water, stir constantly until chocolate is melted.
- Using an electric mixer on medium-high speed, beat eggs and brown sugar in a large bowl until light and tripled in volume, about 4 minutes. Beat in vanilla. Gently fold melted chocolate into egg mixture until incorporated. Fold in flour and salt until smooth.
- Divide half of batter among prepared ramekins (about ⅓ cup each). Place 1 slice of Triesta Raspberry Sliceable Truffle in the center of each partially filled ramekin. Divide remaining batter among ramekins.
- Bake until tops are firm but cakes wobble slightly when jiggled, 13–15 minutes. Let cool 30 seconds before inverting onto small plates. Serve immediately with freshly whipped cream.
Prep Time:
30 Minutes
Cook time:
15 Minutes