Raspberry Chocolate Truffle Cakes

These rich cakes have a hidden surprise - a respberry- filled truffle in the center that melts when the warm cakes are cut.

MAKES 8

TRUFFLES

4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tablespoons whipping cream
1 tablespoon unsalted butter
2 tablespoons raspberry liqueur

8 fresh or frozen raspberries

CAKE

5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1¼ sticks) unsalted butter, cut into pieces
3 large eggs, room temperature
3 large egg yolks, room temperature
1/2 cup sugar
5 tablespoons plus 1 teaspoon all purpose flour

Whipped cream
Fresh raspberries (optional)

For Truffles: Stir chocolate, cream and butter in heavy small saucepan over very low heat until chocolate and butter melt and mixture is smooth. Remove from heat. Mix in liqueur. Refrigerate until thick enough to mound on spoon, stirring occasionally, about 30 minutes.

Line baking sheet with waxed paper. Transfer chocolate mixture to pastry bag fitted with number 3 plain tip. Pipe chocolate in eight 1-inch-diameter mounds on prepared sheet. Place 1 raspberry in center of each chocolate mound. Pipe additional chocolate mixture over each raspberry, enclosing completely. Refrigerate truffles until firm, about 15 minutes.

With moistened palms, roll truffles into neat rounds. Arrange truffles in shallow bowl. Cover and chill. (Can he made 1 week ahead.)

For Cake. Preheat oven to 350 degrees. Butter 8 oversize muffin cups (4 inches wide by 2 inches deep) or eight 1-1/4 cup custard cups. Line bottoms of cups with rounds of waxed paper.

In heavy small saucepan over low heat, stir 5 ounces chocolate and butter until melted and smooth; cool to lukewarm. Using electric mixer at high speed, beat eggs, egg yolks and sugar in large bowl until tripled in volume, about 4 minutes. Add chocolate mixture and beat at low speed just until combined. Using rubber spatula, fold in flour.

Divide batter among prepared cups. Insert 1 truffle into center of batter in each cup; spoon batter over to cover. Place cups on baking sheet. Bake cakes until edges begin to pull away from sides of cups, about 13 minutes. Let stand 10 minutes. Turn out cakes onto baking sheet. Peel off paper.

Transfer warm cakes to plates. Spoon whipped cream alongside. Garnish with raspberries if desired and serve.