michael-in-phoenix
Well-known member
Chocolate Truffle Cakes
You'll need those little tin moulds for these beauties! Four-ounce size is perfect for this recipe. I've never tried them in cupcake tins, but I don't see why that wouldn't work.
My friend Mick Webster gave me this recipe.
Makes 4 servings
Ingredients:
4 ounces small pieces milk chocolate
4 ounces butter
2 each eggs
1/4 cup sugar
2 teaspoons flour
Preparation:
Melt the chocolate and the butter together in the microwave, stirring in short intervals. Blend the eggs and sugar together thoroughly and add the flour. Mix well, then combine with the melted chocolate.
Pour into 4 ounce molds that have been sprayed with canned oil (Pam) and dusted with flour. Bake for 12 to 15 minutes in an oven that has been preheated to 450 degrees. Cool slightly and decant to paper to cool.
The center will be soft and you might find yourself making another batch right after eating the first one!
Michael
You'll need those little tin moulds for these beauties! Four-ounce size is perfect for this recipe. I've never tried them in cupcake tins, but I don't see why that wouldn't work.
My friend Mick Webster gave me this recipe.
Makes 4 servings
Ingredients:
4 ounces small pieces milk chocolate
4 ounces butter
2 each eggs
1/4 cup sugar
2 teaspoons flour
Preparation:
Melt the chocolate and the butter together in the microwave, stirring in short intervals. Blend the eggs and sugar together thoroughly and add the flour. Mix well, then combine with the melted chocolate.
Pour into 4 ounce molds that have been sprayed with canned oil (Pam) and dusted with flour. Bake for 12 to 15 minutes in an oven that has been preheated to 450 degrees. Cool slightly and decant to paper to cool.
The center will be soft and you might find yourself making another batch right after eating the first one!
Michael