Warm Mocha Truffle Cakes – a delicious recipe with bittersweet chocolate, butter, eggs, egg yolks, sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325.
2
Butter 6 ramekins or custard cups.
3
In small saucepan over low heat, melt chocolate and butter, stirring often, until chocolate is nearly melted.
4
Remove from heat and stir until chocolate is melted.
5
In a mixing bowl, beat eggs, yolks and sugar with an electric mixer until mix is thick, about 4 minutes.
6
Beat in flour, 1 T at a time.
7
Add liqueur and chocolate mixture and beat until light and fluffy, about 4 more minutes.
8
Divide among ramekins.
9
Place on baking sheet and bake until tops are just firm and rounded and cake begins pulling away from the sides.
10
approximately 18-20 minutes.
11
Let the cakes stand a few minutes then run a knife around the edges to loosen them.
12
Invert onto dessert plates.
13
Scoop on ice cream or top with whip or berries per your preference.
593
kcal
Calories
42
g
Fat
41
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 ounces bittersweet chocolate, chopped coarsely, ½ cup butter, unsalted, 2 eggs, 2 egg yolks, and more.
Yes, Warm Mocha Truffle Cakes 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
