Mini Chocolate Truffle Cakes
Rec.food.recipes/Dancer (2000)
Makes 25 cakes

For Cake:
14 ounces dark chocolate, broken into pieces
2/3 cup butter, plus extra for pan
2/3 cup sugar
5 eggs, separated
1/3 cup flour

For Glaze:
5 tablespoons whipping cream
2 1/2 ounces dark chocolate, broken into pieces

Line 14-by-10-inch jellyroll pan with baking parchment and butter parchment. To prepare Cake, melt chocolate and butter together in double boiler over low heat. Stir continuously until smooth and melted. Remove from heat and cool to lukewarm. Beat sugar, egg yolks and flour into cooled chocolate. Beat egg whites until soft peaks form. Gently fold chocolate mixture into whites until evenly combined. Pour batter into prepared pan. Bake at 300 degrees until firm to the touch, 20 minutes. Cool thoroughly. To prepare Glaze, heat cream in pan just below boiling point. Remove from heat. Stir in chocolate until melted and smooth. Cool until slightly thickened, 30 minutes. Cut cooled cake into 20 rounds with 1 3/4-inch pastry cutter. Spoon 1 heaping teaspoonful glaze over each cake round. Serve at room temperature.