Individual Warm Chocolate Truffle Cakes

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These individual warm chocolate truffle cakes are rich and delicious but not too heavy to indulge in after a meal. That makes them ideal for dessert after a holiday meal.

I love individual desserts for a few reasons. First, it’s always fun to get your very own dessert. Second, it’s portion control and third, there are no tempting leftovers.

These individual warm chocolate truffle cakes are really a chocolate lover’s dream come true and if you like truffles, you will definitely enjoy this dessert. It’s a fairly dense cake but moist with a melt in your mouth texture.

This dessert is not only for major holidays, but it’s also perfect for Valentine’s Day, Mother’s Day, or a small birthday celebration. I just lightly dusted them with confectioners’ sugar but you could top them with fresh berries and whipped cream as well.

Other recipes on the blog with individual servings include this delicious apple crisp, these chicken pot pies, swiss and asparagus tarts, and individual skillet chocolate chip cookies.

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Individual Warm Chocolate Truffle Cakes

Individual warm chocolate truffle cakes are perfect for any occasion.

5 from 1 vote

Prep Time2 hours hrs 30 minutes mins

Cook Time30 minutes mins

Total Time3 hours hrs

Course: Desserts and Sweets

Cuisine: American

Servings: 4 individual servings

Author: Ellen Folkman

Cook ModePrevent your screen from going dark

Ingredients

• 8 ounces bittersweet chocolate chopped
• 1/2 cup plus 1 tablespoon unsalted butter
• 1/2 cup plus 3 tablespoons sugar plus more for dusting
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 3 large eggs
• 3 large egg yolks
• 1 teaspoon vanilla extract
• Confectioners’ sugar for dusting

Instructions

• In a small saucepan combine chocolate and butter over medium-low heat. Cook until melted, whisking constantly. Remove from heat and set aside to cool.
• In a medium bowl combine sugar, cornstarch and salt. In a separate bowl whisk together eggs, yolks and vanilla.
• Add egg mixture to sugar mixture whisking to combine.
• Stir chocolate mixture into egg mixture. Refrigerate mixture 2 hours.
• Preheat oven to 350 degrees F. Spray 4 (6 ounce) ramekins with nonstick cooking spray, dust with sugar. Spoon approximately 1/2 cup batter into each ramekin.
• Bake for 30 minutes. Remove from the oven and let cool for 5 minutes before dusting with confectioners’ sugar.
• Serve immediately.