Chocolate Truffle Cakes

Recipe from Wolfgang Puck

Adapted by The New York Times

Updated March 15, 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
5(11)
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

Featured in: Inside the Kitchen That Feeds Hollywood on Oscars Night

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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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Ratings

5 out of 5
11 user ratings
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Comments

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

KTee

Why bother? Use tried and true Mark Bittman's Molten Chocolate Cake. 5 stars, 1600 reviews and easier to make.

Leila Lindeman

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

PNWreadymade

Spago serves a similar cake, with a recipe in their Spago Chocolate cookbook from over 20 years ago. In the center of each cake, a raspberry covered in chocolate ganache is placed- resulting in a liquid chocolate center that is not composed of undercooked cake batter (the raspberry can be omitted) This is preferable, and unsure why this recipe instead was not provided by Mr Puck

Pamalam

This isn’t a quick whip up late night. In fact this is very time oriented. Not practical for dinner parties. I’m a 4 decade cook, and this does not intimidate me. It’s simply not practical with so many other recipe choices.

Fred Philly

In the original recipe (video): 6 eggs, 2-3 tbsp flour. Separate the eggs. Add sugar to the yolks, beat slightly until they thicken and foam a little bit. Add the 2-3 tbsp of sifted flour. Mix well. Add the warm chocolate ganache. Add a pinch of cream of tartar and salt to the whites. Beat the whites. When they start to stiffen, start adding the sugar, a little at a time. Add ¼ of the egg whites to the chocolate mixture. Fold it in. Add the rest. Divide batter evenly among prepared ramekins

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Credits

Adapted from Wolfgang Puck

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