Molten Lava Truffle Cakes

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:

1. Preheat oven to 425°.
2. Coat 6 ramekins with butter and sprinkle with demerara sugar, tapping out excess.
3. Combine butter and chocolate in a medium heatproof bowl set over a large saucepan of barely simmering water, stir constantly until chocolate is melted.
4. 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.
5. 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.
6. 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.