Molten Chocolate Truffle Cake with Hazelnuts

Serves 6

8 oz. 60-70% Bittersweet Chocolate

6 Tbsp. Heavy Cream

8 oz. Butter

Additional butter for ramekins

2 Eggs + 2 Egg Yolks

6 Tbsp. Sugar

1 tsp. Vanilla

1/4 cup Cake Flour

3/4 Hazelnuts, toasted and chopped

For the Truffles:

    Break up 4 ounces of chocolate in a bowl with 2 tablespoons of butter. Bring the heavy cream to a fast simmer and pour over the butter and chocolate, let sit for 5 minutes. Stir well and refrigerate until firm, about 2 hours. Remove from the refrigerator and divide into 6 equal portions. Roll in your hands until the truffle forms a ball and coat with powdered cocoa. Return to the refrigerator.

For the Cakes:

    Break the remaining chocolate into a double boiler over low heat with the remaining butter and stir until blended. In a bowl combine the eggs, sugar and vanilla and whip until smooth and ribbony. Sift in the flour and combine. Add the chocolate and fold in. Do not over mix. Butter 6 ramekins and place onto a sheet pan. Pour a small amount of batter into each ramekin. Add a truffle to each ramekin and then cover with the remaining batter. Place into the oven and bake for 10-12 minutes. Remove from the oven and let stand for 5 minutes. Use a knife to release the cake from the ramekin and invert onto a serving plate. Sprinkle with the hazelnuts, garnish as desired and serve warm.