Individual Hazelnut Chocolate Truffle Filled Sponge Cakes

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.

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)

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. 

After 15 (plus) minutes - invert each Individual Sponge Cake on a plate & then dust with powdered sugar (see picture below). 




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



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