The Concierge Team at the Cottages at Cape Kiwanda have been busy baking up more goodies. Here is their latest decadant creation, as demonstrated by Jerri Hansen.
Truffle Molten Lava Cake
- 3/4 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 2 ounces Chambord
- 2/3 cup all-purpose flour
- 1/2 cup cocoa powder
- 8 ounces semisweet baking chocolate, coarsely chopped
- 5 ounces unsalted butter, cut into pieces
- 3 large eggs
- 2 egg yolks
- 1/2 cup granulated sugar
- 1 vanilla bean pulp
Truffle Center (Ganach):
Heat heavy cream to a boil and pour over chopped chocolate. Let sit for 2 minutes.
Whisk in Chambord until smooth. Pour onto a sheet pan lined with parchment paper. Place in the freezer for 10 - 15 minutes or refrigerate for 30 minutes until set.
Once set, portion ganache into twelve 1-ounce portions (about 1 heaping tablespoon). Round the ganache into balls, using your hands. Freeze until cakes are ready.
Preheat oven to 325 degrees. Crease a 12-cup nonstick muffin pan with butter.
Sift flour and cocoa powder together and set aside. Melt the chocolate with the butter over a double boiler.
Place the eggs, yolks, sugar and vanilla pulp into a bowl and beat at medium speed until mixture is lightly frothy. Add the melted chocolate mixture at medium speed and mix until combined. Continue to mix at low speed, adding the sifted ingredients until smooth.
Portion into the prepared muffin pan evenly. Bake for 5 minutes. Remove pan and place one truffle into the center of each cake about push about halfway down. Return pan to oven and bake for 15 - 17 minutes. Check for doneness in cake, not truffle center.
Allow to cool slightly before unmolding.