This is one of my two favorite desserts. I first had it at a waterfront restaurant in Mystic, CT and returned home to experiment with various recipes until I had it perfect! I like the way you can make them in advance and freeze them (so you always have a dessert on hand for unexpected guests). They reheat quickly in the microwave.
Chocolate Truffle Cakes
12 oz semi-sweet chocolate chips
¾ c. (1 ½ sticks) butter
3 large eggs
3 large egg yolks
5 T. sugar
2 T. flour
Generously grease with butter eight ¾ cup soufflé dishes or custard cups. Sprinkle inside of each dish with cocoa.
Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Remove from heat. Using electric mixer, beat eggs, egg yolks, and 5 T. sugar in large bowl until thick and pale yellow, about 8 minutes. Fold in chocolate. Add flour and mix well. Divide batter among dishes. (Can be made 1 day ahead. Cover with plastic wrap & chill. Bring to room temperature before continuing.)
Preheat oven to 375oF. Place Soufflé dishes on baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked (about 15 minutes). Can be served immediately or frozen and reheated in microwave for 45 seconds. Serve with a scoop of coffee ice cream or drizzle with port raspberry sauce and toss with a few fresh raspberries.
Port Raspberry Sauce
3 pints fresh raspberries
¼ c. sugar
¼ c. ruby Port
Combine all ingredients in a small sauce pan and cook over medium heat until raspberries are softened and mixture begins to thicken. Remove from heat and strain.