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4 oz Bittersweet chocolate;
-Chopped
3 tb Whipping cream
2 tb Butter
2 tb Orange liqueur; or orange
-Juice
CHOCOLATE CAKE
5 oz Bittersweet chocolate;
-Chopped
10 tb Butter; in sm.pieces
3 Eggs
3 Egg yolks
1/2 c Granulated sugar
5 tb All-purpose flour
Whipped cream and cocoa; For
-garnish
Make Truffles: Combine chocolate and cream in small heat-proof bowl. Place
bowl over pan of simmering water and allow chocolate to melt. Remove from
heat. Make sure butter is melted before refrigerating. Stir in butter and
liqueur. Refrigerate until mixture is firm, about 45 minutes. Form truffle
mixture into six 1 1/4-inch balls. Return to refrigerator. Make Chocolate
Cake. Heat oven to 350 degrees. Combine chocolate and butter in medium
heat-proof bowl. Place bowl over pan of simmering water and allow
chocolate to melt. Stir until smooth. Meanwhile in large mixer bowl, beat
eggs, egg yolks and sugar on high speed until thick and pale lemon color,
about 5 minutes. Add chocolate mixture, beating on low speed until
combined. Fold in flour. Spoon about 1 tablespoon batter into each of six
buttered, 3 1/2-inch jumbo muffin cups. Place one truffle in each cup. Fill
3/4ths full with batter. Bake until edges begin to pull away from edges of
each cake, about 12 to 14 minutes. Remove from oven. Let stand 15 minutes.
Carefully loosen edges of each cake. Carefully invert onto serving plate.
Garnish each serving with whipped cream and a dusting of cocoa.
Date: Tue, 18 Jun 1996 17:47:48 -0400
Yields
6 Servings
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