Source: The Professional Pastry Chef by Bo Friberg. Third Ed.
Makes 8 servings.
Preparation time: 24 hours
Tips: Prepare batter 24 hrs. ahead. Cakes are served hot.
Ingredients
Preparation
6 ounces sweet dark chocolate, (see note 1)
2 ounces unsweetened chocolate
6 ounces unsalted butter (1 1/2 sticks)
3 tablespoons cornstarch
10 ounces granulated sugar (1 cup + 3 Tbsp.)
4 whole eggs
4 egg yolks
1 tablespoon orange liqueur (such as Triple Sec)
8 small baking dishes (3.5" D x 2" H), (see note 2)
8 parchment paper circles to line dishes
Butter and flour mixture to brush dishes, (see note 3)
1. Cut the chocolates into small pieces, about 1/2 inch. Place in a bowl with the butter and set over simmering water to melt. Do not overheat.
2. Use a whisk to mix the cornstarch into the granulated sugar in an oversize bowl. Stir in the melted chocolate mixture. Add the eggs, yolks, and orange liqueur, stirring just until the mixture has developed a smooth consistency, about 2 minutes.
3. Cover and refrigerate for at least 8 hours, preferably overnight. Batter may be kept refrigerated until needed for up to 1 week.
Baking day: Heat oven to 350 F degrees. Place oven shelf at 1/3 down from the top oven. Place baking stone at lowest shelf if available.
4. Brush bottoms and sides of baking dishes with butter-flour mixture. Place a parchment paper piece at the bottom of each dish and brush bottoms once more with butter-flour mixture.
5. Place dishes in a baking tray, this makes it easier to remove from the oven all at once if necessary. Depending on your oven some cakes may cook sooner than others so careful attention should be given during baking process. Place cakes in the 350 F oven.
6. Cooking time is approximately 20- 22 minutes for the 3 1/2" diameter glass baking dishes. A cake is done when at the top of the cake almost all moist surface towards the center is gone. Do not wait until the center puffs up like a muffin, the center of the cake should remain liquid enough to run out as soon as a spoon or fork is inserted into the dessert.
7. Remove cake from oven. Run a knife around inner rim to loosen up cake. Place a serving plate on top and carefully, using a towel or mitten to protect your hands, with a fast move turn over cake into plate, remove baking dish. Carefully remove parchment paper. Continue with remaining cakes. Serve immediately
NOTES : 1) Use good quality chocolate such as "Callebaut, bitter sweet" (Belgium) used at home or "Valrhona" (France).
2) You may also use cake rings placed on top of a baking sheet and lined with parchment paper of silicone sheet. You will have to adjust the baking temperature and time to suit your oven and the thickness of the cake rings or dishes.
3) Combine four parts melted butter + one part flour. Apply mixture with a brush. Use this whenever recipe calls for buttered and floured baking dishes.
4) Cake batter may be kept refrigerated for up to 1 week.
Hot Chocolate Truffle Cake
Liquid chocolate center
with just-baked-crust.
