Warm Chocolate Truffle Cakes

Warm Chocolate Truffle Cakes

12 ounces bittersweet chocolate, chopped

1 cup unsalted butter

4 large eggs

4 large egg yolks
3/4 cup sugar
1 cup flour
creme fraiche or whipped cream
assorted berries
fresh mint sprigs

Preheat oven to 375 degrees. Butter ten 3/4 cup souffle' dishes or custard cups. Melt chocolate and butter in heavy medium saucepan over low heat, stirring until melted and smooth. Cool to lukewarm.
Whisk eggs, yolks, and sugar in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom to touch water). Whisk until just warm to touch, about 3 minutes. Remove bowl from over water. Using electric mixer, beat egg mixture until pale yellow and very thick, about 4 minutes. Fold chocolate mixture into yolk mixture. Sift flour over chocolate mixture and fold together. Divide batter among prepared dishes. Place on baking sheet. (Can be made 1 day ahead. Cover and chill.)
Bake cakes until edged are set, but tester inserted into center comes out with wet batter attached, about 14 minutes for room temperature cakes and 20 minutes for refrigerated cakes. Transfer dishes to plates. Top each cake with a dollop of creme fraiche or whipped cream. Garnish with berries and mint sprigs.

Makes 10 servings

Creme Fraiche:
2 cups whipping cream
2 TBSPS. buttermilk

Combine cream and buttermilk in a container. Cover and let sit overnight in a dracf free area. If the area is very warm...let sit only a few hours. This will thicken to the consistency of sour cream. Refrigerate until needed. Creme fraiche should keep a week or so in the refrigerator.