Chocolate Truffle Cakes

Recipe from Wolfgang Puck

Adapted by The New York Times

Updated March 11, 2026

Chocolate Truffle Cakes
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
(0)
Comments
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Ethereally light with molten centers, these just-for-one chocolate truffle cakes from Wolfgang Puck feel fancy but are quite easy to make. They’re a streamlined version of the cakes his chefs make for the Governors Ball following the Academy Awards. Mr. Puck advises pulling the cakes from the oven while the centers are still soft, as “you want it to be a little underdone so the inside is creamy.” He serves them with berries and whipped cream that’s sometimes mixed with crème fraîche but never sugar, so the cream balances out the sweet chocolate cake. You can prepare the batter in advance and simply bake the cakes right before serving, as Mr. Puck does when catering. He notes that “everybody saves room for dessert.” You can watch Wolfgang Puck make a version of this recipe here. —The New York Times

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Ingredients

Yield:8 (4-ounce) cakes
  • 1cup/225 grams unsalted butter, cut into pieces, plus more for greasing the ramekins
  • 230grams 60 to 70 percent dark chocolate, finely chopped (about 1⅓ cups)
  • ½cup plus 1 tablespoon/70 grams all-purpose flour
  • 5large eggs plus 4 large egg yolks
  • ¾cup/150 grams granulated sugar
  • Whipped cream, for serving
  • Mixed berries, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

601 calories; 42 grams fat; 24 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 4 grams dietary fiber; 27 grams sugars; 10 grams protein; 58 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees. Lightly grease eight 4-ounce ramekins and place them on a baking sheet.

  2. Step 2

    Set a large heatproof bowl over a medium saucepan of gently simmering water. Add chocolate and butter and melt together, stirring occasionally, until smooth. Remove from heat and keep warm.

  3. Step 3

    Add flour to the warm chocolate mixture and whisk until fully incorporated and smooth. Set aside.

  4. Step 4

    In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat eggs, egg yolks and sugar on high speed until pale, thick and slightly fluffy, 4 to 5 minutes.

  5. Step 5

    With the mixer running on low speed, pour the chocolate mixture into the egg mixture all at once. Mix just until combined, 30 to 60 seconds. Do not overmix.

  6. Step 6

    Divide batter evenly among prepared ramekins. Bake until edges are set but centers remain soft and creamy, 8 to 11 minutes.

  7. Step 7

    Let cool for 5 minutes then serve warm, straight from the ramekins, or unmold carefully onto plates. Serve with whipped cream and fresh berries.

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Comments

Leila Lindeman

It is interesting that the written instructions are so different from the video. Is there a reason for this?

Tricia

This recipe doesn’t match what Wolfgang made in the video, for instance he separated the eggs and beat the whites until stiff, then carefully blended them into the chocolate mixture (the yolks were whipped with sugar until frothy and the melted butter and chocolate once cool was blended with the yolk mixture……please provide recipe that matches the video. Thanks

Leila Lindeman

It is interesting that the written instructions are so different from the video. Is there a reason for this?

Rebecca

@Leila Lindeman i agree. I only saw 6!eggs in the video and the flour looked to be about 2 tablespoons.

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Credits

Adapted from Wolfgang Puck

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