After years of resisting, I have finally conceded. I’ve been using the same “Molten”, “Lava”, “Warm”, whatever you want to call it chocolate cake recipe since they first became popular (still my most requested dessert by the way). The thought then, when I a sous chef and chef de cuisine in restaurant kitchens, was if you added truffles, ganache, or anything else to the batter, it was because you were a shoemaker and couldn’t make it oozy and gooey enough by using proper technique alone.
3 tbsp. heavy cream
6 oz bittersweet chocolate
1 ¼ sticks of butter
1 ½ cups powdered sugar, plus extra to garnish
½ cup flour
3 whole eggs
3 egg yolks
In a small sauce pan, melt the bittersweet chocolate and butter. Stir until completely smooth.
In a largish bowl, add the sugar and flour. Pour in the melted chocolate mixture and stir until well blended. Whisk in whole eggs and yolks until well mixed. At this point, batter can be tightly covered and refrigerated for about a day.
Divide half of the mixture evenly among the 6 prepared molds. Place 1 truffle into the center of each mold and push it lightly into the batter. Divide the remaining batter evenly among the molds, totally covering the truffle.
Bake for approximately 12-15 minutes or until firm around edges but soft in center. Let rest 1-2 minutes then run a paring knife around each cake to loosen. Carefully invert onto individual plates. Sprinkle with powdered sugar (and/or whipped cream, if desired) and serve immediately.