CHOCOLATE TRUFFLE MINI CAKES
Steps:
- Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside. Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.) Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool. Note: Can make in mini muffin tins- bake 12 min.
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Kenneth Ladyman
[email protected]These cakes are the perfect combination of chocolate and truffle. They're rich and decadent, but not too heavy.
CK KALAD
[email protected]These cakes are so easy to make. I can whip them up in no time.
Farai Official
[email protected]I love the way these cakes look. They're so elegant and perfect for a special occasion.
An Us
[email protected]These cakes are amazing! I've made them several times and they're always a hit.
Tracy
[email protected]Overall, I thought these cakes were just okay. I wouldn't make them again.
Mastar Saeed
[email protected]The cakes were a bit too dense for my taste. I would use a different flour next time.
VaTina Williams
[email protected]I had trouble getting the cakes to rise evenly. I think I would use a different baking powder next time.
Rehana Munawar
[email protected]The truffle filling was too runny. I would chill it for longer next time before using it.
Prakash Baniya
[email protected]The cakes were a bit dry. I think I would add more butter or oil to the batter next time.
Anozie Emmanuel
[email protected]I found that these cakes were a bit too sweet for my taste. I would reduce the amount of sugar in the recipe next time.
Music Bd
[email protected]These cakes are a bit time-consuming to make, but they're worth the effort. They're perfect for a special occasion.
Kim Hunter
[email protected]I'm not a fan of chocolate, but I loved these cakes. The truffle filling is so rich and decadent, it makes up for the chocolate.
QUEEN OF HEARTS
[email protected]I added a raspberry coulis to these cakes, and it took them to the next level. The tartness of the raspberries complemented the sweetness of the chocolate perfectly.
Broken Hard
[email protected]I made these cakes with gluten-free flour, and they turned out great! They were just as delicious as the regular version.
Alondra verenisse Cabana chavarry
[email protected]These mini cakes are the perfect size for a sweet treat. They're not too big, so you can enjoy one without feeling guilty.
Sk Soyeb Hunter
[email protected]I love the combination of chocolate and truffle in these cakes. The truffle filling is so creamy and smooth, and it pairs perfectly with the rich chocolate cake.
Izuku Midoriya Bruh
[email protected]These cakes are so elegant and delicious. I made them for a special occasion, and they were a huge success. Everyone raved about them.
AMINU ABDULKADIR
[email protected]I'm not a baker, but these mini cakes were surprisingly easy to make. The recipe was clear and concise, and the cakes turned out perfectly. My family loved them!
Tahir Waseembutt
[email protected]These chocolate truffle mini cakes were a hit at my dinner party! They were so rich and decadent, and the chocolate truffle filling was to die for. I will definitely be making these again.