*  Exported from  MasterCook  *
              Mary Bergin’s Individual Chocolate Truffle Cake
 Recipe By     : Butter - Website
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cakes                            Chocolate
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      ounces        bittersweet chocolate -- chopped
    3      tablespoons   whipping cream
    2      tablespoons   butter
    2      tablespoons   orange liqueur -- or orange juice
                         Chocolate Cake:
    5      ounces        bittersweet chocolate -- chopped
   10      tablespoons   butter -- in sm.pieces
    3                    eggs
    3                    egg yolks
      1/2  cup           granulated sugar
    5      tablespoons   all-purpose flour
                         Whipped cream and cocoa -- for garnish
 Make Truffles:  Combine chocolate and cream in small heat-proof bowl.  Place
 bowl over pan of simmering water and allow chocolate to melt.  Remove from
 heat. Make sure butter is melted before refrigerating.  Stir in butter and
 liqueur.  Refrigerate until mixture is firm, about 45 minutes.
 Form truffle mixture into six 1 1/4-inch balls.  Return to refrigerator.
 Make Chocolate Cake.  Heat oven to 350 degrees.  Combine chocolate and
 butter in medium heat-proof bowl.  Place bowl over pan of simmering water
 and allow chocolate to melt.  Stir until smooth.  Meanwhile in large mixer
 bowl, beat eggs, egg yolks and sugar on high speed until thick and pale
 lemon color, about 5 minutes.  Add chocolate mixture, beating on low speed
 until combined.  Fold in flour.  Spoon about 1 tablespoon batter into each
 of six buttered, 3 1/2-inch jumbo muffin cups.  Place one truffle in each
 cup.  Fill 3/4ths full with batter.  Bake until edges begin to pull away
 from edges of each cake, about 12 to 14 minutes.  Remove from oven.  Let
 stand 15 minutes.  Carefully loosen edges of each cake.  Carefully invert
 onto serving plate.  Garnish each serving with whipped cream and a dusting
 of cocoa.
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 NOTES : Yield: 6 cakes.   Serving Size: 1 cake, Per serving:  Calories -
 610, Total Fat - 48