Mary Bergin's Individual Chocolate Truffle Cake

Name: Mary Bergin's Individual Chocolate Truffle Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oz. bittersweet chocolate, chopped; 3 tbsp. whipping cream; 2 tbsp. butter; 2 tbsp. orange liqueur; orange juice; 5 oz. bittersweet chocolate, chopped; 10 tbsp. butter, cut in sm. pieces; 3 eggs; 3 egg yolks; 1/2 cup granulated sugar; 5 tbsp. all-purpose flour; Whipped cream and cocoa, for garnish

Servings: persons

4 oz. bittersweet chocolate, chopped
3 tbsp. whipping cream
2 tbsp. butter
2 tbsp. orange liqueur
orange juice
5 oz. bittersweet chocolate, chopped
10 tbsp. butter, cut in sm. pieces
3 eggs
3 egg yolks
1/2 cup granulated sugar
5 tbsp. all-purpose flour
Whipped cream and cocoa, for garnish

1
Make Truffles: Combine chocolate and cream in small heat-proof bowl.
2
Place bowl over pan of simmering water and allow chocolate to melt.Remove from heat.
3
Make sure butter is melted before refrigerating.
4
Stirin butter and liqueur.
5
Refrigerate until mixture is firm, about 45 minutes.
6
Form truffle mixture into six 1-1/4-inch balls.
7
Return to refrigerator.
8
Heat oven to 350F.
9
Chocolate Cake: Combine chocolate and butter in medium heat-proof bowl.
10
Place bowl over pan of simmering water and allow chocolate to melt.
11
Stir until smooth.
12
Meanwhile, in large mixer bowl, beat eggs, egg yolks and sugar on high speed until thick and pale lemon color, about 5 minutes.
13
Add chocolate mixture, beating on low speed until combined.
14
Fold in flour.
15
Spoon about 1 tablespoon batter into each of six buttered, 3-1/2-inch jumbo muffin cups.
16
Place one truffle in each cup.
17
Fill 3/4 full with batter.
18
Bake until edges begin to pull away from edges of each cake, about 12 to 14 minutes.
19
Remove from oven.
20
Let stand 15 minutes.
21
Carefully loosen edges of each cake.
22
Carefully invert onto serving plate.
23
Garnish each serving with whipped cream and a dusting of cocoa.

1071

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 oz. bittersweet chocolate, chopped, 3 tbsp. whipping cream, 2 tbsp. butter, 2 tbsp. orange liqueur, and more.

Yes, Mary Bergin's Individual Chocolate Truffle Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!