Each of these dramatic mini cakes has a truffle in the middle. As the cakes bake, the truffles melt, ready to flow at the first stab of a spoon. You can vary the liqueur in the truffle filling and accompanying Crème Anglaise for a new flavour accent.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2005
Ingredients
Creme Anglaise:
Truffle:
Method
1- Crème Anglaise: In heavy-bottomed saucepan, heat cream, milk and half the sugar over medium heat until bubbles form around edge. Meanwhile, in bowl, whisk together egg yolks, cornstarch and remaining sugar; whisk in hot cream mixture in thin stream. Pour back into pan; cook over medium-low heat, stirring constantly and without simmering, until thick enough to coat spoon, 3 to 5 minutes. Strain into a clean bowl. Stir in liqueur and vanilla. Place plastic wrap directly on surface; let cool. Refrigerate until cold, 1 hour. (Make-ahead: Refrigerate for up to 3 days.)2- Truffle: Line small rimmed baking sheet with plastic wrap; set aside. Place chocolate in bowl. In small saucepan, heat cream over medium heat until streaming. Pour over chocolate; whisk until smooth. Whisk in liqueur; refrigerate until firm, about 1 hour. Spoon into 8 mounds onto prepared baking sheet. Roll into balls. Cover and freeze until firm, about 4 hours. (Make-ahead: Freeze in airtight container for up to 1 week.)
3- Grease eight 3/4-cup (175 mL) custard cups or ramekins with no more than 1 tbsp (15 mL) of the butter. Line bottoms with parchment paper; sprinkle scant 1 tsp (5 mL) of sugar inside each. Set aside. In bowl over saucepan of hot (not boiling) water, melt chocolate with remaining butter. Let cool to room temperature.
4- In another bowl, beat eggs, egg yolks and remaining 3/4 cup (175 mL) sugar until thickened, 5 minutes. Fold in chocolate mixture and vanilla. Stir in flour. Spoon half into prepared cups; place frozen truffle in centre of each. Spoon remaining batter over top. (Make-ahead: Cover and refrigerate for up to 24 hours.)
5- Bake on rimmed baking sheet in centre of 350°F (180°C) oven until centre is shrunken, soft and shiny, about 22 minutes. Let cool for 2 minutes. With knife, gently loosen edges. Unmould onto plates; peel off paper. Serve immediately with Crème Anglaise.
Nutritional facts Per serving: about
- Sodium 262 mg
- Protein 17 g
- Calories 890.0
- Total fat 69 g
- Cholesterol 436 mg
- Saturated fat 39 g
- Total carbohydrate 71 g
%RDI
- Iron 39.0
- Folate 32.0
- Calcium 15.0
- Vitamin A 41.0
