Friday, April 24, 2015

Individual Hazelnut Chocolate Truffle Filled Sponge Cakes

by Angie Ouellette-Tower for photo 2015-02-09_zpszs7u9vct.jpg

Individual Hazelnut Chocolate Truffle Filled Sponge Cakes

Hazelnut and dark chocolate is another flavor combination keeper!  These individual sponge cakes will be the star of any celebration!

A few months ago I shared with you a kitchen gadget that I love - it is the best nut grinder - click HERE to view.

by Angie Ouellette-Tower for photo 012_zpswhcnr7n2.jpg

Printable Recipe
3 eggs
4 Dark Chocolate Lindt Truffles (wrapping removed)
1/4 cup milk
1/4 cup butter
1 teaspoon vanilla extract
3/4 cup finely grated hazelnuts (click HERE to view the best nut grinder)
1/3 cup plus 1 tablespoon flour
1/2 cup plus 2 tablespoons sugar
powdered sugar for dusting
(4 ramekins - sprayed or buttered & dusted with flour)

Begin by melting the butter and then once melted, remove from heat - set aside to cool to lukewarm.  In a large bowl - mix together the milk, eggs, extract & sugar (you may use a whisk but do not whip until frothy).  Now add the butter into the egg/sugar mixture & stir until combined.  Add in the flour & hazelnuts and stir with a wooden spoon until fully blended.  Pour equal amounts of the batter into the Ramekins (which should already have been sprayed).  Now place 1 truffle in the middle of each batter filled ramekin.  Press the truffle down until the batter covers the top of the truffle (see pictures above & below).
(IMPORTANT NOTE:  The success of this dessert depends on the size of the ramekin - if you are using a wider more shallow ramekin then the truffle will not be covered with cake batter & therefore will not work)
by Angie Ouellette-Tower for photo 013_zpsazcenphm.jpg
Bake in a preheated 450 degree oven for 9 to 14 minutes (NOTE:  Every oven is different - if you are making this for the first time I would bake 1 Ramekin first & then test to make sure it bakes to your desired texture.  The perfect time for my oven is 10.5 minutes).  Remove the Ramekins from the oven & place on a cooling rack for at least 15 minutes.  While they are cooling - take a knife and gently run around the edges. 
by Angie Ouellette-Tower for photo 015_zpsyddphjza.jpg
After 15 (plus) minutes - invert each Individual Sponge Cake on a plate & then dust with powdered sugar (see picture below). 

by Angie Ouellette-Tower for photo 001_zpslx7pzju0.jpg

Serve immediately for a gooey chocolate middle or allow to cool for a creamy smooth chocolate middle & ENJOY!

by Angie Ouellette-Tower for photo 003_zpssqw6qrrj.jpg

Copyright, Permissions& Disclaimer
by Angie Ouellette-Tower for photo Day_zpsb50f87c9.jpg

Linked to:
Snickerdoodle Sunday
Happiness is Homemade
LouLou Girls
Turn It Up Tuesday
Tuesdays with a Twist
Together on Tuesdays
No Rules Weekend Blog Party
Weekend ReTreat Link Party
Revive those old blog posts with the "Post Swap Program"  - I will place a blog post of your choosing on my blog & then in return you will place one of my blog posts on your blog!
God’s Growing Garden
Please fill out this form if you are interested:  click HERE to view form 


  1. Oh, does this look fabulous or what. Please bring one to my house.

  2. Looks so delicious and I love hazelnut. I must try this.

  3. What an impressive dessert! It looks very delicious, too :) Thanks so much for sharing at Together on Tuesdays!

  4. Okay, I’m drooling right now! Looks so good. Pinned and tweeted. I hope to see you on Monday at 7, we can’t wait to party with you! Lou Lou Girls


Please feel free to leave comments or questions (no question is ever stupid) - They will show up on the blog once I have read through them.
Thank You.

Related Posts Plugin for WordPress, Blogger...