Name: Chocolate truffle cakes
Yield: 4 servings
Cuisine: Bake
Ingredients: 150.00 g dark chocolate chopped; 75.00 g butter; 3.00 eggs large; 5.00 ml vanilla essence; 30.00 ml castor sugar; 100.00 g dark chocolate chopped; 85.00 ml cream; 45.00 g butter; 8.00 walnuts chopped

Recipe Disclaimer

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Ingredients (9)

150.00 g	dark chocolate — chopped
75.00 g	butter
3.00	eggs — large
5.00 ml	vanilla — essence
30.00 ml	castor sugar

Glaze

100.00 g	dark chocolate — chopped
85.00 ml	cream
45.00 g	butter
8.00	walnuts — chopped

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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.