I have to say, I love me a good chunk of chocolate. Sometimes there is just nothing else that will satisfy a craving like a dark chocolate treat. Years ago, I was more a fan of milk chocolate, but as I refined my taste to eating fresh and whole foods, I began to see the beauty in dark chocolate. It has a rich deep flavor that is uncomparable to anything else. It is simply and truly divine! A gift from God to humans.
These truffle cakes will definitely fill any chocolate void that you may encounter. Added bonus: there is no refined sugar. This recipe has all the flavor of a white cane sugar filled treat without the high glycemic side effects. By using a combo of different natural sugars, a unique yet heavenly flavor is achieved. Topped with a dangerously delicious Blackberry wine sauce and Oh Em Gee….
CONTINUE HERE FOR PICTURE TUTORIAL:
Rinse 6 oz fresh blackberries.
Reduce heat and simmer for 30 minutes, gently crushing blackberries every 10 minutes or so. Place in the refrigerator and let cool completely. Sauce will thicken in the fridge.
Get out your bag of Enjoy life Semi-Sweet Chocolate Mini Chips. These are processed, but contain a very small amount of ingredients which is always great if you have to use a processed product. They contain a more natural form of sugar and are also wheat, dairy, tree nut, peanut, egg, soy, fish and shellfish free. Fish and Shellfish? I didn’t know that was a problem with chocolate chips but good to know!
Melt chocolate chip and coconut oil in a small saucepan over medium heat until smooth. Stir occasionally so the mixture doesn’t burn at the bottom.
Add 1 tsp vanilla, 1 tsp espresso powder, 3/4 cup cacoa powder and 1/4 cup marsala wine. Mix until combined.
In a mixer, beat 6 eggs and 1 cup coconut sugar until it becomes thick and custard-like in appearance.
Add chocolate mixture to egg mixture and blend together for 1 minute.
You should have a nice bowl of delicious chocolate batter. Try not to eat it all before it goes into the oven
Fill 12 cupcake molds 3/4 full. Place cupcake liners in for easy removal.
Bake at 325 for 20-25 min or until just set. A good way to test this is with your finger. Gently press the top of one of the cakes with your finger. It should bounce back up. If the finger impression stays in, or the cake feels loose, it is not quite done yet. Do not overcook them, or you will end up with a dry hockey puck.
Take truffle cake out of the wrapper and place on plate. Top with Chilled Blackberry Agave Sauce.
Mmmmmmmm! You want one really bad right now don’t you
If you are planning to eat the cakes after they have cooled or the next day, pop the in the microwave to warm and soften for about 20 seconds just before eating. They are much better warm.
They are also great topped with Zabaglione Cream. Yum!