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Ingredients
- 1/2 cup plus 1 tbsp unsalted butter(140ml) cut into cubes
- 1 tbsp granulated sugar
- 1 bar (100g) lindt excellence 70%, dark chocolate, finely chopped
- 1/4 tsp salt
- 2 eggs
- 1 egg yolk
- 1 cup icing sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
- 4 lindor 60% dark truffles frozen
Details
Servings 4
Preparation
Step 1
Preheat oven to 350F
Grease four 1/2 cup ramekins, with granulated sugar; set aside.
In double boiler, melt excellence 70% dark chocolate, remaining butter and salt; let cool to room temperature.
Using electric mixer, beat eggs, yolk, and icing sugar until pale and thickened; fold in chocolate mixture and vanilla.
Add flour, cocoa powder and baking powder until combined. Fill ramekins half full with batter.
Place frozen Lindor Truffle in center of each ramekin, pressing down gently. Spoon remaining batter over top, filling ramekins three-quarter full, submerging chocolate truffle under batter.
Bake 20 to 25 minutes or until are shiny and cakes have started to pull away from sides. Let cool for 5 minutes.
Dust cakes with icing sugar or cocoa powder or top with a dollop of whipped cream or ice cream if desired.
Garnish with berries
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