TRUFFLES
4 oz Bittersweet chocolate
1 tb Butter
3 tb Heavy cream
2 tb Raspberry liqueur
1 pt Fresh raspberries
–CAKE–
5 oz Bittersweet chocolate
5 oz Butter
3 Eggs
3 Egg yolks
1/2 c Sugar
5 tb + 1 tsp. flour
Directions : Melt the chocolate in a double broiler, remove from heat, add
the butter and set aside. In a separate pot, combine the cream and liqueur
and bring to a boil. When boiling, pour over chocolate and stir to combine.
Let stand until truffle cream is set enough to pipe out of a pastry bag,
about 45 minutes. On a wax paper sheet using a piping bag, pipe a one inch
circle with the truffle cream. Place a raspberry in the center and pipe
enough cream over to cover the raspberry. Makes 8 truffles. Refrigerate
when needed. Cake – Melt the chocolate and butter together in a double
boiler over low heat. Combine the eggs, yolks and sugar in a mixing bowl.
With an electric mixer, mix on high speed until the mixture triples in
volume. Mix in the melted chocolate, then stir in the flour until mixed
well. Using a standard sized muffin pan, pour the batter into the cups to
3/4 full. Insert a truffle in the center of each and smooth batter over
truffle. Bake at 350 degrees for 12-15 minutes, or until cake edges begin
to pull away from pan. Makes 8 cakes.
Yields
1 servings