MOLTEN LAVA CAKE WITH CHAMBORD TRUFFLE CENTER

MOLTEN LAVA CAKE WITH CHAMBORD TRUFFLE CENTER image

Number Of Ingredients 13

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Truffle Center:
3/4 c heavy cream
8 oz semisweet chocolate, chopped
2 oz chambord
Cakes:
5 oz unsalted butter
2/3 c all-purpose flour
1/2 c Valrohna cocoa powder
8 oz semisweet baking chocolate, coarsely chopped
3 large eggs
2 egg yolks
1/2 c granulated sugar
1 vanilla bean pulp

Steps:

Truffle Center: Heat heavy cream to a boil and pour over chopped chocolate. Let sit for 2 minutes. Whisk in Chambord until smooth. Pour onto a sheet pan lined with parchment paper. Place in the freezer for 10-15 minutes or refrigerator for 30 minutes until set. Once set, portion ganache into 12 1 oz portion,(about 1 heaping tablespoon.) Round ganache into balls using your hands. Freeze until cakes are ready. Cakes: Preheat oven to 325 degrees. Grease 12-cup nonstick muffin pan with butter. Sift flour and cocoa powder together and set aside. Melt the chocolate with the butter over a double boiler. Place the eggs, yolks, sugar, and vanilla pulp into a bowl fitted with a paddle attachment. Beat at medium speed until mixture is slightly frothy. Add the melted chocolate mixture at medium speed and mix until combined. Continue to mix at low speed, adding the sifted ingredients until smooth. Portion into he prepared muffin pan evenly. Bake for 5 minutes. Remove the pan and plug the truffle insert into the center of the cake about halfway down. Return pan to oven and bake for 15-17 minutes. Check cake for doneness in cake pan (not truffle center). All to cool slightly and unmold.