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Warm Mocha truffle cakes- 1/4/10


If you love chocolate this dessert is for you!  These decadent little cakes literally melt in your mouth.  A small scoop of ice cream and a drizzle of butterscotch sauce is the ultimate topping for this dessert.  The cake is served warm against the melting ice cream.. it is so good and this is perhaps the ultimate chocolate "cup"  cake.  This dessert is very straight forward and it is very easy to make. 

The cake is dense and rich.


Close look at the chocolate cakes.



Preparation work..

Ingredients: for 6 little cakes

4  ounces bitter chocolate, broken into small pieces

8 tablespoons (1 stick) of butter 

2 large eggs, plus 2 large egg yolks

1/3 cup granulated sugar

2 tablespoons all purpose flour

1 tablespoon coffee liqueur such as Kahlua or coffee syrup

1 1/2 cup ice cream

Butterscotch sauce - Optional

1 cup light brown sugar

1/3 cup heavy cream

3 tablespoons unsalted butter

2 tablespoons dark corn syrup

2 tablespoons Scotch whisky

1 teaspoon vanilla extract



In a small saucepan over low heat, melt the chocolate and butter, stirring until the chocolate is nearly melted.  Remove from the heat and stir until the chocolate is completely melted 

Beat the eggs, yolks and sugar with an electric mixer for 4 minutes or until pale in color.

Beat in the flour, 1 tablespoon at a time.  Add the liqueur and mix well.  

Next, Add the melted chocolate into the batter...

and beat until light and fluffy about 4 minutes..

Divide the batter among the muffins tins.

Preheat oven at 325 degrees and bake for 18 to 20 minutes. 

Freshly out of the oven.  When the cakes has cooled down a bit invert them on a plate.

bring the sugar, cream, butter and corn syrup to a boil over medium heat.  Stirring constantly to dissolve the sugar

Boil gently until the sauce thicken and coats the back of a spoon (4 to 5 minutes).  remove from heat and stir in the Scotch and vanilla. 

The butterscotch sauce is optional but it will enhance the taste of the cakes.

Filed as: Cake/cookies; Chocolate

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