Friday, April 24, 2015

Individual Hazelnut Chocolate Truffle Filled Sponge Cakes

by Angie Ouellette-Tower for godsgrowinggarden.com 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 godsgrowinggarden.com 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 godsgrowinggarden.com 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 godsgrowinggarden.com 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 godsgrowinggarden.com 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 godsgrowinggarden.com photo 003_zpssqw6qrrj.jpg

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by Angie Ouellette-Tower for godsgrowinggarden.com 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
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5 comments:

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

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

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

    ReplyDelete
  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

    ReplyDelete

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