Chocolate Heart of Darkness Cakes

This is baking partners second challenge recipe for April 2015. It is mini warm molten chocolate cake with a gooey chocolate center. These are highly addictive and can be served warm just like itself or with ice cream. The chocolaty center is attained from frozen truffles with melts as they bake in the oven. Thanks Swathi for giving me the opportunity to suggest recipes for this month's challenge. These cakes was in my to do wish list. I am so happy that I finally got and opportunity to try them.

Recipe source:Death By Chocolate Cakes By Marcel Desaulniers

To make Chocolate truffle

8 ounce semisweet baking chocolate
heavy cream- 3/4 cup

For the cake

Butter- 5 ounce cut into pieces+ 2 tsp melted
All propose flour- 2/3 cup
Unsweetened cocoa- 1/2 cup
Semi sweet baking chocolate- 8 ounce
Egg-3 large
Egg yolk- 2
granulated sugar- 1/2
vanilla extract- 1 tsp

To make the truffles

Place 8 ounce semi sweet chocolate in a bowl. Heat 3/4cup heavy cream in a small saucepan over medium heat.Bring to a boil. Pour boiling cream over the chopped chocolate.. Let it sit for five minutes and whisk until smooth. Pour the mixture onto a non stick baking sheet and slightly spread it with a spatula. Place this in the freezer for 15 minutes. Divide into two and roll into balls.Place the truffles into paper lined plates and place in the freezer.

To make the chocolate cake

Preheat the oven to 325 degree F. Lightly coat the inside of muffin tin ( 3 inch diameter cups) with melted butter. Set this aside.
In a sifter combine flour and cocoa powder. Sift and keep aside.
Melt chocolate and butter in double boiler or in a micro wave and stir until smooth.
Place egg, egg yolks and sugar in a bowl and beat on medium high heat with an electric mixer. When it is frothy add the butter chocolate mixture and beat for 15 seconds.Fold in the dry ingredients along with vanilla extract. Fill three forth of each muffin cup with the batter and bake for about 5-6 minutes. Remove the truffle from the freezer. Quickly take the muffin tray from the oven and press one truffle each to the center of the muffin. Immediately return the baking pan into the oven and continue baking until a toothpick inserted into the cake (not the center truffle portion but the edge of the cake) comes out clean. It will take 15-17 minutes.. Cool in room temperature for 20 minutes. Run a knife around each cake to loosen it and then gently pull the baked cake out of the cup. Serve while still warm with whipped cream of ice cream.