Serves 10
Cake
2 cups semi-sweet chocolate
10 ounces unsalted butter
6 whole eggs
4 egg yolks
1 ½ cups equal spoonful
3/4 cups plus 3 tbsp. a.p. flour
Truffles
1 ½ lbs. of semi-sweet chocolate (chopped into small pieces)
½ quart of heavy cream
3 ounces of rum or brandy
Cocoa powder
Directions for Cake
Melt together chocolate and butter over a bain marie. In a stainless mixing bowl, whisk together eggs and equal spoonful until very thick and somewhat foamy. Fold chocolate and butter into egg and equal spoonful mixture. Next, fold in the flour. Prepare a 2-ounce ramekin with either food release (non-stick) spray or butter and dust with flour. Scoop mixture into ramekins and insert 1 small chocolate truffle into the center of the cake. Bake at 325° for 20 minutes. Note: when finished the sides of the cake will be firm.
Directions for Truffles
Heat together rum and cream and slowly mix with chocolate. Allow to set up overnight in freezer. Scoop out into balls and coat with cocoa powder.