Family Around the Table

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Chocolate Truffle Pumpkin Pound Cake #PumpkinWeek

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This post, for Chocolate Truffle Pumpkin Pound Cake, is sponsored in conjunction with PumpkinWeek. I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.

A decadent cake for your Thanksgiving celebration.Have you ever had a tunnel of fudge cake? It’s the cake that won second place at the 1966 Pillsbury Bake-Off. The tunnel of fudge cake is a chocolate cake with exactly that, a tunnel of fudge and nuts through the center. While this Chocolate Truffle Pumpkin Pound Cake is not that cake, it reminds me of it.
A ribbon of chocolate in this pumpkin pound cake makes it oh so decadent.
I would say this cake has a ribbon of chocolate rather than a tunnel of fudge. Each piece of cake you slice had a fudgy, rich chocolaty center. The moist pumpkin pound cake combines with the chocolate ribbon to make your taste buds happy.
A decadent cake for your Thanksgiving celebration.
This is my last recipe for #PumpkinWeek. I wanted to round out the week with a decadent dessert. This chocolate truffle pumpkin pound cake fits the bill.  It would be a lovely dessert to serve on Thanksgiving or any holiday party.
I used milk chocolate chips though you could use semi-sweet as well. While I usually have both types, I only had milk so it’s what I used. Be sure you’re using sweetened condensed milk and not evaporated milk. The consistency will be all wrong for the chocolate.

 

 

A decadent cake for your Thanksgiving celebration.
5 from 2 votes
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Chocolate Truffle Pumpkin Pound Cake

Course Dessert
Prep Time 25 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings 16 servings
Author Ellen Folkman

Ingredients

  • 2/3 cup sweetened condensed milk (not evaporated)
  • 1 cup milk chocolate chips
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 4 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 1/2 cups butter, softened I used Cabot Creamery Co-operative Butter
  • 1 cup sugar, I used Dixie Crystals
  • 1/2 cup packed brown sugar, I used Dixie Crystals
  • 6 large eggs, I used Eggland's Best Eggs
  • 1 cup canned pumpkin puree
  • Confectioners' Sugar for dusting, I used Dixie Crystals

Instructions

  1. Heat oven to 350°F. Grease 12-cup fluted tube (Bundt) cake pan with baking spray with flour.

    In a small saucepan, heat condensed milk and chocolate chips over medium-low heat, stirring occasionally, until chocolate is melted. Remove from heat. Set aside to cool slightly.

    In a medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt until blended and set aside.

    In a large bowl, beat butter, sugar and brown sugar with electric mixer on medium speed about 2 minutes or until well blended. Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture in 3 additions alternating with pumpkin until well blended (batter will be thick).

    Spoon 2/3 of batter into pan, bringing batter up about 1 inch on pan. Stir chocolate mixture; spoon into center of batter, being careful not to touch sides of pan. Spoon remaining cake batter over filling and smooth the top.

    Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean and center of crack is dry to touch. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.

    Dust with confectioners' sugar to serve.


Chocolate and pumpkin combine in this pound cake for decadence in every bite.

 

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A ribbon of chocolate in this pumpkin pound cake makes for a decadent dessert. #PumpkinWeek

 

Beverages:

Pumpkin Juice from House of Nash Eats
Pumpkin Old Fashioned from The Redhead Baker
Pumpkin Pie Milkshake from The Beard and The Baker

Savory:

Black Futsu Pumpkin Pizza from Culinary Adventures with Camilla
Cheesy Pumpkin Pasta Bake from Hezzi-D’s books and Cooks
Ham & Cheese Stuffed Pumpkin Rolls from Amy’s Cooking Adventures
Mincemeat Pumpkin Pie from 4 Sons ‘R’ Us
Pumpkin Seafood Curry from A Day in the Life on the Farm
Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen
Pumpkin Grilled Cheese Sticks from Cindy’s Recipes and Writings
Pumpkin Pepper Jack Macaroni and Cheese from Cooking with Carlee
Pumpkin Ravioli (Tortelli di Zucca) from Caroline’s Cooking
Pumpkin Sausage Penne Pasta from Jonesin’ For Taste

Baked Goods & Desserts:

Chocolate Cream Cheese Pumpkin Cake from Rants From My Crazy Kitchen
Chocolate Truffle Pumpkin Pound Cake from Family Around the Table
Easy Healthy Pumpkin Muffins from Everyday Eileen
No Bake Pumpkin Cream Cheese Pie from Eat Move Make
Pumpkin Bacon Waffles with Cinnamon Syrup from For the Love of Food
Pumpkin Caramel Scones from Cookaholic Wife
Pumpkin Chia Pudding from April Golightly
Pumpkin Chocolate Cheesecake Bars from Who Needs A Cape?
Pumpkin Chocolate Chip Muffins from The Crumby Kitchen
Pumpkin Chocolate Donuts from The Bitter Side of Sweet
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting from Daily Dish Recipes
Pumpkin French Toast from Seduction In The Kitchen
Pumpkin Fudge from Sweet Beginnings
Pumpkin White Chocolate Lava Cakes from The Spiffy Cookie
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pie Dessert Dip from Hardly A Goddess
Pumpkin Pie Krispie Treats from The Mandatory Mooch
Pumpkin Pie Pop Tarts from Platter Talk

 

#PumpkinWeek 2018

Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

 

Be sure to enter the awesome giveaway. Enter below but find a list of the prizes HERE.

a Rafflecopter giveaway

Disclaimer: Thank you #PumpkinWeek sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

Oreo Mug Cake

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Oreo mug cake when you need a little something sweet.

Do your kids come home from school “starving”? Sometimes you just need a little something sweet. That can hold true when your kids come home from school. Especially after a long day of learning. A single serving mug cake will satisfy that craving. Specifically an Oreo mug cake. Even better, it’s something older kids can make themselves and younger kids can help mix up. College students will love making this mug cake too because it’s so easy.

Oreo mug cake when you need a little something sweet. Perfect for after school or after dinner.

We love mug cakes in my house. They are not difficult to make, everyone can have a favorite and the ingredients are probably already in your pantry. Many of the same ingredients in my chocolate orange marbled mug cake are in this Oreo mug cake. Both use self rising flour, which is flour that includes a leavening agent eliminating the need for baking soda or baking powder. Both also use sugar and eggs. If you are a baker you surely have chocolate chips and butter. Now you are set.

What makes this mug cake so special ore the Oreo cookies tucked into the batter before microwaving it. The Oreo gets soft and a bit melty. Ok, that might not be a word but it describes what happens to the cookie. When making a mug cake you need to use a microwave safe mug. Small mugs will not work. If you are unsure, use a larger mug. When the mug cake is done, it may look a bit wet. That’s OK, it should. Once it sits for a few minutes that sheen will go away and the mug cake is ready to enjoy.

My blogger friends and I are sharing back to school ideas from breakfast to lunch to dinner to snacks and after school treats. Check out what they are sharing below. Many of the recipes are perfect for busy school days.

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Oreo Mug Cake

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

Yield: 1

Oreo Mug Cake

Ingredients

  • 2 tablespoons unsalted butter
  • 1/4 cup chocolate chips
  • 2 tablespoons sugar
  • 1 large egg
  • 3 tablespoons self-rising flour
  • 2 - 3 Oreos, divided

Instructions

  1. In a large coffee mug add the butter and chocolate chips. Microwave 20 - 30 seconds until the chocolate has melted.
  2. Stir the melted chocolate and butter to combine. Add the sugar and stir again.
  3. Beat in the egg until fully combined.
  4. Add in the flour and mix thoroughly until batter is smooth and well combined in the mug.
  5. Carefully drop 2 Oreo cookies into the mug, one at a time on top of each other, making sure they are fully covered by the cake batter.
  6. Microwave for 1 minute 30 seconds at 700W. The cake will rise then fall a little and should be a bit wet to the touch.
  7. Leave the mug cake to cool for 3 minutes, then top with an additional cookie, if desired. Enjoy

Notes

Adjust time according to your microwave. I used a 700W microwave. One with higher wattage may take less time.

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Oreo mug cake when you need a little something sweet. Perfect for after school or after dinner.

Chocolate Ice Cream Sandwich Squares

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Treat the family to chocolate ice cream sandwiches on a hot summer day.

I would be lying if I said my family didn’t love ice cream. We all have our favorite flavors. My oldest loves vanilla, my husband’s pick is strawberry, my youngest and I will always pick mint chocolate chip. Now, that’s not to say we won’t buy or order other flavors from time to time. For that reason, we love these chocolate ice cream sandwich squares.

These chocolate ice cream squares came about because I wanted an ice cream sandwich but didn’t feel like making cookies. I searched the pantry and found a sleeve of graham crackers. I usually have one or two different flavors of ice cream in the freezer so I made them with what we had.

Chocolate Ice Cream Sandwich Squares can be customized with any favorite ice cream flavors.

Then recently, I stumbled upon Star Wars novelty ice cream. We are big Star Wars fans. I made galaxy bark for birthday favors a few years ago. It’s a sort of chocolate vanilla ripple with chocolate chunks. My boys loved it and asked to make the chocolate ice cream sandwich squares.

I used milk chocolate chips because it’s what we like. Feel free to use semi-sweet or bittersweet. If you choose to use white chocolate, use a good quality white chocolate. I find certain brands of white chocolate don’t melt as well.

These would also be delicious with homemade ice cream such as nutty cookies and cream or fresh coconut ice cream.  Did you know it was National Ice Cream Month? Check out the great ice cream recipes below. Thank you to Jolene from Jolene’s Recipe Journal for hosting. Since it’s National Ice Cream Month we can’t forget milkshakes. Cool off with my fresh peach milkshake.

 

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Chocolate Ice Cream Sandwich Squares

Yield: 8 - 10 Sandwich Squares

Chocolate Ice Cream Sandwich Squares

Ingredients

  • 1 sleeve of graham crackers, broken in half
  • 3/4 cup milk chocolate chips
  • Ice cream, your favorite flavor

Instructions

  1. In the top of a double boiler, melt chocolate chips over simmering water.
  2. Once melted, using a small offset spatula, spread a layer of chocolate on one side of each graham cracker. Place on a baking sheet, chocolate side up, and refrigerate until set.
  3. When ready to serve, place a scoop of ice cream on half of the chocolate coated graham crackers. Top with remaining halves and serve or freeze until serving.
  4. Wrap leftovers in plastic wrap and keep frozen.
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Treat your family to chocolate ice cream sandwich squares. Use everyone's favorite flavor.

 

 

Ice Cream Social Graphic

 

 

Pull Apart Cinnamon Coffee Cake with Chocolate Glaze

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This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of this pull apart cinnamon coffee cake with chocolate glaze. All opinions are my own.

 

Pull Apart Cinnamon Coffee Cake with Chocolate Glaze will complete your brunch table.

 

For me, brunch is not complete with out pastries, danish or coffee cakes. This pull apart cinnamon coffee cake with chocolate glaze will delight your family and friends. It’s full of chocolate, soft on the inside and a little crunch from the cinnamon sugar coating on the outside. It will definitely satisfy your sweet tooth without being overly sweet.

 

Pull apart cinnamon bread with chocolate glaze is an easy brunch dish. It's also perfect for breakfast any day of the week.

 

This is one of the easiest coffee cakes you’ll ever make. There are no eggs, no yeast, little kneading. I had it in the oven within about 10 minutes of starting to make it. Kids will enjoy getting in the kitchen to roll the dough into balls and dip them into the butter and cinnamon sugar. I was stressing about getting the pieces arranged just right in the 9-inch pan but as it turns out, the spaces quickly fill in as this bakes. So just space them out a bit, don’t let them touch, and the magic of baking will do the rest.

It pulls apart easily and each little piece doesn’t really stick to the one next to it, making it convenient for little hands.

 

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Pull Apart Cinnamon Coffee Cake with Chocolate Glaze

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 8 servings

Pull Apart Cinnamon Coffee Cake with Chocolate Glaze

Ingredients

  • Cinnamon Sugar
  • 3/4 teaspoon ground cinnamon
  • 2/3 cup sugar (I used Imperial Sugar)
  • Coffee Cake
  • 1/3 cup butter, cold and cut into pieces
  • 1/4 cup sugar (I used Imperial Sugar)
  • 2 cups all-purpose flour plus extra for kneading
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk chocolate chips
  • 2/3 cup milk
  • 1/2 teaspoon LorAnn's Buttery Sweet Dough Bakery Emulsion
  • 1/4 cup butter, melted
  • Chocolate Glaze:
  • 1/2 cup sifted confectioners' sugar (I used Imperial Sugar)
  • 1 tablespoon cocoa
  • 3 - 4 teaspoons milk

Instructions

  1. PREHEAT oven to 375° F. Lightly grease a 9-inch-round cake pan. Melt 1/4 cup butter in small, microwave-safe dish until just melted and set aside. Combine 2/3 cup granulated sugar and cinnamon in another small bowl, set aside.
  2. In a mixing bowl combine flour, 1/4 cup granulated sugar, baking powder and salt. Using pastry blender cut in 1/3 cup cold butter until mixture resembles coarse crumbs. Stir in chocolate chips. Add milk and buttery sweet dough bakery emulsion and stir until dough holds its shape. Transfer dough to lightly floured board. Knead dough 8 - 10 times and form into a ball, flatten to about 1-inch thick. Cut into 4 wedges and then cut each wedge into four equal pieces. You should have 16 pieces. Roll each piece into a ball.
  3. Roll each ball in melted butter and then in cinnamon-sugar mixture. Arrange in prepared pan.
  4. Bakefor 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes on wire rack. Carefully invert onto wire rack. Cool slightly. Invert again onto serving platter. Drizzle with chocolate glaze. Serve warm.
  5. FOR GLAZE:
  6. Combine all glaze ingredients in small bowl stirring until smooth and drizzling consistency. Drizzle over warm coffee cake.
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Other BrunchWeek Recipe Ideas:

Dad’s Favorite Blueberry Pancakes

Hash Brown Potato Pie

Shared at Weekend Potluck

 


Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Texan 75 from Forking Up
Voodoo Bloody Mary from Girl Carnivore

BrunchWeek Appetizers:
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
Kale Salad with Apples, Carrots, Cheese and Peppers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Egg & Veggie Casserole from The Chef Next Door
Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Carrot Cake Cinnamon Rolls with Vanilla Cream Cheese Frosting from Love and Confections
Cheddar Sun-Dried Tomato Scones from Tara’s Multicultural Table
Cinnamon Toast Crunch Crepes from 4 Sons ‘R’ Us
Coconut Doughnuts from Mildly Meandering
Grand Marnier French Toast from That Skinny Chick Can Bake
Khachapuri (Georgian Cheese Bread with Eggs) from A Kitchen Hoor’s Adventures
Morning Glory Doughnuts with Coconut Glaze from The Chef Next Door
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear’s Wife

BrunchWeek Main Dishes:
Salmon Quiche from My Catholic Kitchen
Steak and Eggs over Asparagus from Kudos Kitchen by Renee
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n’ Cooks

BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories
Breakfast Salad from Caroline’s Cooking
Green Apple Smoothie from The PinterTest Kitchen
Herbed Asparagus Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy’s Cooking Adventures
Sweet Potato Hash with Spinach and Sun-Dried Tomatoes from The Redhead Baker

BrunchWeek Desserts:
Hazelnut Pudding Cups from Strawberry Blondie Kitchen
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Raspberry Lime Parfaits from Eat Move Make

Shared at Weekend Potluck

Pull apart cinnamon bread with chocolate glaze is an easy brunch dish.

Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.

Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.

 

Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.

 

Prize #5 Michigan Asparagus is giving one winner $100 cash gift card.Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.

Prize #6 Eggland’s Best is giving one winner an Eggland’s Best Kitchen Essential Prize Package that included 1 month of free Eggland’s Best Eggs along with Hard-Cooked Peeled Egg coupons, a freezer bag to carry your groceries, kitchen essentials, (whisk, spatula, pot holders, cutting board, frying pan), Eggland’s Best brand new cookbook, and a plush Eggland’s Best egg.

Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?

Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family ®”.

 

 

a Rafflecopter giveaway

Disclaimer: Thank you to #BrunchWeek sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Individual Warm Chocolate Truffle Cakes

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Individual warm chocolate truffle cakes are perfect for any occasion.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 rich and delicious but not too heavy to indulge in after a meal. That makes them ideal for dessert after a holiday meal like Easter.

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.

Make this dessert not only for Easter, but it’s perfect for Valentine’s Day, Mother’ Day or a small birthday celebration. I just lightly dusted them with confectioners’ sugar but you could top them them with fresh berries and whipped cream was 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

Prep Time: 2 hours, 30 minutes

Cook Time: 30 minutes

Total Time: 3 hours

Yield: 4 individual servings

Individual Warm Chocolate Truffle Cakes

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

  1. 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.
  2. In a medium bowl combine sugar, cornstarch and salt. In a separate bowl whisk together eggs, yolks and vanilla.
  3. Add egg mixture to sugar mixture whisking to combine.
  4. Stir chocolate mixture into egg mixture. Refrigerate mixture 2 hours.
  5. 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.
  6. Bake for 30 minutes. Remove from the oven and let cool for 5 minutes before dusting with confectioners' sugar.
  7. Serve immediately.
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Easter Week Recipes

Wednesday Easter Week Recipes


Individual warm chocolate truffle cakes are perfect for any occasion.

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Ellen Folkman and Family Around The Table 2010-2018. Unauthorized use and/or duplication of material contained within this blog, either photographs or written copy, without express and written permission from this blog's author (Ellen Folkman) and/or owner (Ellen Folkman) is strictly PROHIBITED. Excerpts and links may be used, provided full and clear credit is given to Ellen Folkman and Family Around The Table with appropriate and specific direction to the original content via a link. Please do not publish recipes in their entirety. Happy to share if you let me know you've used a link. If unauthorized content is found on the world wide web, owner of copyrights (Ellen Folkman and Family Around The Table) will take appropriate action under the Digital Millennium Copyright Act (DMCA).
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