If you are one of those people who sometimes has an immediate, deep need for chocolate, this dense, dark and bittersweet truffle cake made in mini format is just for you. It’s easy and pretty quick to make and is just the right size for one. But if you can limit yourself to only one, you’re doing better than I. Start with an excellent quality bittersweet dark chocolate (60% cacao is good, I used Ghiradelli). This is a flourless chocolate cake and is meant to be dense and rich, so be sure to bake them until just barely set, they should look a little jiggly on top but will firm up as they cool.
For these cakes, you can use a muffin tin or individual ramekins, sprayed and floured. I have a set of silicone baking cups that I bought at King Arthur Flour that work fantastically for mini cakes like these – no need for spray, flour or parchment, everything just pops right out.
- 1½ sticks butter (12 tablespoons)
- 10 oz bittersweet chocolate, 60% cacao, chopped
- 1 tablespoon espresso powder
- 6 eggs
- 1 teaspoon vanilla extract
- 4 tablespoons sugar
- Chocolate Glaze
- ⅓ cup heavy cream
- 6 oz bittersweet chocolate, 60% cacao
- 4 tablespoons butter
- 1 teaspoon espresso powder
- Preheat oven to 325 degrees F
- Butter and flour muffin tin or 8 ramekins.
- In a small saucepan over low heat, melt butter, chocolate and espresso powder, stirring until melted and smooth.
- In the bowl of an electric mixer, beat the eggs, vanilla and sugar until light and fluffy, a couple of minutes on high. Slowly drizzle the melted chocolate into the egg mixture and stir until incorporated.
- Divide the batter evenly among the cups and bake for about 15 minutes, until just set. Cool and then refrigerate the cakes in their cups until well chilled.
- Make the glaze. In a small saucepan over low heat, bring the cream to a simmer. Add the chocolate, butter and espresso powder and stir until melted and completely smooth. Allow the glaze to cool a bit before pouring onto the cakes.
- Remove the cakes from their cups and invert onto a sheet pan with a rack. Spoon glaze over the cakes and spread evenly around the sides and top. Allow to set before serving.