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1
Making Truffles
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2
Melt 4 ounces of the chocolate in the top of a double boiler over simmering water.
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3
Remove from heat and stir in 1 tablespoon of the butter.
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4
Transfer to a bowl and set aside.
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5
Combine cream and whisky in a small saucepan.
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6
Bring to a boil, then pour over the melted chocolate.
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7
Stir with a wooden spoon to combine.
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8
Place in the refrigerator and allow to cool, stirring occasionally, until the mixture is firm enough to handle, about an hour.
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9
Using a melon baller or a teaspoon, quickly form the chocolate mixture into eight truffle-sized balls.
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10
Place on a pan or plate lined with waxed paper and refrigerate.
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11
Making cake batter.
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12
Preheat oven to 350 degrees.
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13
Butter a muffin tin or tins with 8 cups that are each 4 inches in diameter, preferably of 1-cup capacity.
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14
Melt the remaining 5 ounces of chocolate and 10 tablespoons butter in the top of a double boiler over simmering water; stir and set aside.
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15
Beat the eggs, egg yolks and sugar together until the mixture thickens, triples in volume and forms a ribbon.
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16
Fold in the melted chocolate.
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17
Sift the flour over the mixture and quickly fold it inches.
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18
Divide the batter evenly among the prepared cups.
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19
Insert a chilled truffle in the center of each, place in the oven and bake 12 minutes, until the top springs back when touched lightly.
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20
Do not insert a cake tester.
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21
Unmold the cakes: run a knife around the edges, then place a baking sheet over the tin and, holding both together, invert, then carefully lift off the muffin tin.
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22
Serve at once with whipped cream or ice cream.
