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Filed under: Dessert, Holiday - Valentine's Day.



Ingredients:
For the cake:
11 ounces butter (2 3/4 sticks)
10 ounces bittersweet chocolate(62% is perfect), chopped
6 eggs
6 egg yolks
3 cups confectioners sugar
1 cup all-purpose flour
Truffle cream Ingredients:
20 fl.oz/6 dl Good grade Heavy Whipping cream
12 1/2 oz/360 grams Good white chocolate-chopped if not chips
5 Cinnamon sticks
Zest of 2 oranges

Directions:
Equipment: 12 (8-ounce) Ramekins
To Make the Cakes: Preheat the oven to 450 degrees F. Grease the ramekins and set aside.
In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally. Cool slightly.
Meanwhile, in a separate bowl whisk together the eggs, yolks, and sugar until pale. Whisk the egg mixture into chocolate mixture; then fold in the flour.
Fill the ramekins with the batter and bake for 4 to 5 minutes. (Alternatively, refrigerate the cakes until ready to bake, up to a day in advance. If baking cold, do so for 5 to 6 minutes.)
Serve immediately with the truffle cream
Truffle cream Method:
Place the cream in a heavy pan and place over a medium heat, whilst the cream is heating, place the chocolate in a large bowl.
As soon as the cream has come to a boil, pour onto the chocolate and stir until all of the chocolate has melted. Add the zest and cinnamon sticks and stir in.
Allow to cool for 30 minutes and the cover and place in a refrigerator overnight.
When you are ready to serve the cream, remove the cinnamon and whisk the cream either by hand or by machine, be careful as this cream has a tendency to split

Recipe Provided By:
Rivertown Inn
Stillwater, MN

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