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Chocolate Heart of Darkness Cakes




Source of Recipe


Source: Death by Chocolate Cakes by Marcel Desaulniers


List of Ingredients




Truffles:
8 ounces chopped semisweet chocolate
¾ cup heavy cream

Cakes:
2 teaspoons butter, melted
2/3 cup flour
½ cup cocoa powder
8 ounces chopped semisweet chocolate
5 ounces butter
3 eggs plus 2 egg yolks
½ cup sugar



Recipe



Make the Dark Chocolate Truffle Hearts
1. Place 8 ounces chopped semisweet chocolate in a small bowl. Heat ¾ cup heavy cream in a small saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chopped chocolate. Set aside for 5 minutes and then stir with a whisk until smooth. Pour the mixture (called ganache) onto a nonstick baking sheet and use a rubber spatula to spread the ganache in a smooth, even layer to within about 1-inch of the inside edges. Place the ganache in the freezer for 15 minutes, or in the refrigerator for 30 minutes, until very firm to the touch.

2. Line a 10- to 12-inch dinner plate with parchment paper or wax paper. Remove the firm ganache from the freezer or the refrigerator. Portion 12 heaping tablespoons (a bit more than 1 ounce each) of ganache onto the paper. Wearing a pair of disposable vinyl (or latex) gloves, individually roll each portion of ganache in your palms in a circular motion, using just enough gentle pressure to form a smooth orb. This is a traditional truffle. You should refrain from indulging in them now, since absence of a truffle in a cake will make the heart grow darker. Return each formed truffle to the paper-lined plate, and place in the freezer while preparing the cake batter.

Make the Chocolate Cocoa Cakes:
3. Preheat the oven to 325°F. Lightly coat the inside of each of 12 individual nonstick muffin cups (3 inches in diameter) with some of the 2 teaspoons of melted butter. Set aside until needed.

4. In a sifter, combine 2/3 cup flour and ½ cup cocoa powder. Sift onto a large piece of parchment paper (or wax paper) and set aside until needed.

5. Melt 8 ounces chopped semisweet chocolate and 5 ounces of butter in the top half of a double boiler, or in a microwave oven and stir until smooth.

6. Place 3 eggs, 2 egg yolks, and ½ cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on medium-high speed for 2 minutes until the mixture is slightly frothy. Add the melted chocolate and butter and mix on low speed to combine, about 15 seconds. Continue to operate the mixer on low while gradually adding the sifted ingredients. Once they have been incorporated, stop the mixer and scrape down the sides of the bowl. Add 1-teaspoon vanilla extract and mix on medium to combine, about 15 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter until thoroughly combined.

7. Portion 3 heaping tablespoons (about 2 ½ ounces)of the cake batter into each muffin cup. Place the muffin tin on the center rack of the preheated oven. Bake for 5 minutes. Remove the truffles from the freezer.

8. Remove the muffin tin from the oven and, moving quickly, place a single frozen truffle in the center of each portion of cake batter, pressing the truffle about halfway down into the batter. Immediately return the muffin tin to the center rack of the oven and bake until a toothpick inserted into a cake (no the truffle) comes out clean, 17 to 18 minutes.

9. Remove the cakes from the oven and cool at room temperature for 20 minutes. To remove the cakes from the muffin cups, hold the top edge of a cake, and give the cake a slight jiggle to loosen it from inside the cup. Then insert the pointed tip of knife into an outside edge of the top of the cake and loosen it so that you can gently pull the baked cake out of the cup. Serve immediately while still warm.

Cook's Notes:
‹If the racks in your oven slide out easily and are stable, instead of removing the muffin tin from the oven, slide the center rack out and quickly insert the truffles. Then return the rack to its place and finish the baking.
‹After the Chocolate Heart of Darkness Cakes have cooled to room temperature, you may keep them covered with plastic wrap for up to 24 hours at room temperature, or in the refrigerator for 3 to 4 days. Being a purist who is stuck in his ways, here is a revelation I had to admit: The cakes may be rewarmed in a microwave oven set on defrost power. The cake will be warm and moist, and the truffle center will be a hot ooze of ecstasy.