Warm Chocolate Truffle Cakes

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  • 2 (4 ounce) bars bittersweet chocolate, chopped
  • ½ cup plus 1 tablespoon butter, softened
  • ½ cup plus 3 tablespoons sugar
  • 2 tablespoons cornstarch
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 large eggs
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • Sugar for dusting
  • Confectioners’ Sugar for dusting
  • Fresh raspberries or strawberries for garnish

  1. In a small saucepan, combine chocolate and butter over medium-low heat. Cook until melted, whisking constantly.  Remove from heat and set aside to cool.
  2. In a medium bowl, whisk together sugar, cornstarch, cinnamon and salt. In a separate bowl, whisk together eggs, yolks and vanilla. Add egg mixture to sugar mixture. Add chocolate and mix well. Refrigerate for 2 hours.
  3. Preheat oven to 350 degrees. Spray 6 4-ounce ramekins with nonstick cooking spray; dust with sugar. Spoon approximately ½ cup batter into each ramekin.
  4. Bake for 30 minutes. Remove from oven. Let cool for 5 minutes. Garnish with confectioners’ sugar and raspberries or strawberries, if desired.

Cooking With Crevolyn
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