Flourless Chocolate Truffle Cake

KitchenManiac's Note:

A wonderful recipe from donna hay's cookbook "flavours". Doesn't take long to make, but extremely rich. Your eyes are going to be tired from rolling to the back of your head. :P

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 300 g dark chocolate , chopped
• 150 g butter
• 6 eggs
• 1 teaspoon vanilla flavoring
• 4 tablespoons caster sugar (superfine)

CHOCOLATE GLAZE

• 200 g dark chocolate , chopped
• 1⁄3; cup cream
• 85 g butter

Directions:

1. Pre-heat oven to 325 degrees F (170C).
2. Line base of eight 1 cup (8 fl oz) capacity non-stick muffin tins with non-stick baking paper.
3. Place chocolate and butter in a saucepan (absolutely dry) and stir over low heat till melted and smooth.
4. Place the egg, vanilla and sugar in the bowl of a mixer and beat until thick and pale.
5. Stir through the chocolate mixture.
6. Spoon the mixture into muffin tins and bake for 12-15 minutes or until the cakes are just set.
7. Cool in the tins and refrigerate for 2 hours.
8. To make the glaze, place the chocolate, cream and butter in a saucepan over low heat and mix till smooth.
9. Chill the glaze till it is firm.
10. Unmould the cakes onto serving plates and spread with the glaze.

Reviews

[sams1]

I don't think "rich" is a strong enough word for this! Was worried the chocolate and egg mixture were not going to take, however it does in the end, just takes a little time. My muffin pans must be small as I got 12 serves - and I don't think we could have handled a larger serve of these anyway. Very chocolatey - very rich and a very once in a while treat. Thanks!