Chocolate truffle cakes


Ingredients 10
Servings 4
Time

Ingredients

  • 150
    g
    dark chocolate, chopped
  • 75
    g
    butter
  • 3
    large eggs
  • 5
    ml
    vanilla essence
  • 30
    ml
    castor sugar
  • GLAZE
  • 100
    g
    dark chocolate, chopped
  • 85
    ml
    cream
  • 45
    g
    butter
  • 8
    walnuts, chopped
 

Method

 
Line the bases of 4 x 250 ml non-stick containers or large muffin tins with non-stick baking paper. Put the chocolate and butter in a saucepan and stir over a low heat until melted and smooth. Allow to cool a little. Place the eggs, vanilla essence and castor sugar in a bowl and beat until thick and straw coloured. Stir through the chocolate mixture. Spoon the mixture into prepared tins and bake in a preheated 170 ºC oven until just set. Cool in the tins and refrigerate for 2 hours. To make the glaze, heat the chocolate, cream and butter in a saucepan over a low heat and mix until smooth. Chill until firm. Turn the cakes out onto serving plates and spread with the glaze. Sprinkle with walnuts.
 

Read more on: bake  |  dairy
 

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