This is exquisite, and definitely worth the effort.
1/4 cup heavy cream
2 squares, (2 oz.) semisweet chocolate, chopped
1 tablespoon confectioners sugar
fresh raspberries for garnish
Heat cream to boiling in small saucepan. Remove from heat. Add chopped chocolate and stir until melted and smooth; cool 10 minutes. On a sheet of wax paper, shape mixture into 8-inch log. Wrap and refrigerate 3 hours or freeze 2 hours, until firm. Cut into 8 equal pieces.
(Can be made ahead. Wrap and refrigerate up to 24 hours.)
Meanwhile, melt 1 1/2 oz. chocolate with butter in medium microwave proof bowl on high 2 minutes; stir until completely melted and smooth. Cool to room temperature. (Or use double boiler over simmering water, stirring occasionally. Cool.)
Preheat oven to 400º. Butter and flour eight 6-ounce custard cups; tap to remove excess flour. Place on cookie sheet.
In mixer bowl, combine eggs, egg yolks and sugar. Beat at high speed until mixture is thick and forms a ribbon when beaters are lifted, 8 to 10 minutes. Sift flour over mixture and fold in gently. Fold in cooled chocolate-butter mixture in 2 batches. Pour batter into prepared custard cups. Bake 5 minutes. Remove from oven.
With spoon, quickly place one truffle on center of each cake. (truffle will sink) Return to oven and bake 4 to 5 minutes more, until tops of cakes are dry and begin to pull away from sides of cups. Cool in pan on wire rack 5 minutes.
With small sharp knife, carefully loosen cakes from cups and invert onto 8 dessert plates. Sift confectioners’ sugar lightly over tops. Serve warm with whipped cream or ice cream and fresh raspberries.
Makes 8 servings.