Chocolate Heart of Darkness with Nutella Truffles

Chocolate Heart of Darkness with Nutella Truffles (my contribution)
From Death by Chocolate Cakes by Marcel Desaulniers
Equipment Needed:
Double Boiler
Small Heavy Bottom Sauce Pan
Parchment or Wax Paper
Muffin tin – 12 cup or 12 Simply Paper medium baking cups
Small (1 ½” Diameter) Ice Cream Scoop
Wooden Spoon
Baking Sheet
2 Medium mixing bowls
Hand-held or Tabletop Electric Mixer
Tablespoon measure
Using the ice cream scoop, scoop the “truffles” from the Nutella jar, rounding as much as possible and placing each on the wax paper-lined baking sheet. Try not to touch the ganache, as the warmth of your hands will melt it. Continue until all the ganache is used up (approx. 12 portions). At this point the truffles can be wrapped tightly and frozen for up to a week before use. If using immediately, just keep in the freezer uncovered until your ready to pop them in your cakes.
Chocolate Cocoa Cakes
5 oz. unsalted butter, cut into 10 pieces
2 tsp. Unsalted butter, melted
2/3 C. All-purpose flour
½ C. unsweetened cocoa powder
8 oz. semisweet chocolate, chopped
3 large eggs
2 egg yolks
½ C. sugar
1 tsp. Vanilla
1. Preheat oven to 325°. Brush the melted butter in 12 non-stick muffin tins and set aside.
2. Sift cocoa powder, flour into mixing bowl and set aside.
3. Melt 8 oz. of semisweet chocolate and 5 oz. of butter in the top of the double boiler. Stir until smooth and remove from heat and set aside to cool.
4. Place 3 eggs, 2 egg yolks and sugar in bowl of an electric mixer with the whip attachment. Whip on Med. High until frothy.
5. Set mixer speed to low and add in melted chocolate and butter. Mix just until incorporate (approx. 15 seconds).
6. Scrape down the sides of the bowl and add the vanilla and mix just to incorporated.
7. Remove the bowl from the mixer and fold in the sifted cocoa/flour mix.
8. Portion 3 Tablespoons of batter into each prepared muffin tin. Place the tin in the center rack of the oven and bake for 5 minutes.
9. At the 5-minute mark, quickly insert each of the truffles into the center of each chocolate muffin gently pressing each truffle ½ way down into the batter. Return the pan to the oven for 17-18 minutes. (When testing  for doneness, insert pick into the cake portion along the edge of the muffin since the center is to remain soft.)
Cool at room temp for 20 minutes before removing from tin and serving. Remove from tins by running a knife around the edge and inserting tip into cake portion and gently lifting muffin.

Amy Stafford Malik ©2015

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