The Chocolate Tower Truffle Cake

Have you been to the The Cheesecake Factory? It's a fancy restaurant that you can find almost anywhere.  The Cheesecake Factory was first established in 1978 in Detroit, Michigan.  This restaurant is very famous for their dishes and types of cakes they serve.  For example, Chinese Chicken Salad, Crispy Chicken Rolls, or Lemon Ricotta Pancakes.  But of course their cheesecake is delicious and everyone loves it.  But me? No. I love their Chocolate Tower Truffle Cake.  I have never heard of this restaurant until almost 3 years ago.  I was invited to my best friend's birthday dinner. We all finished our meals and it was on to dessert.  Remember I have never heard of this restaurant so I had no idea what to order.  While I was looking at the menu, I went all the way down to the bottom.  At the bottom of the menu it said Chocolate Tower Truffle Cake.  My eyes began to open and my mouth began drop.  I ordered it without hesitation.  The cake came between 10 through 15 minutes.  As they placed it in front of me my heart began to speed up.  It was the most beautiful cake I have ever seen.  The first taste was so delightful.  The chocolate chunks inside was surprising as well.  Since I think the cake is good, I am going to share the recipe with you. 

Recipe:

    For the Truffles: 

4 ounces bittersweet or semisweet chocolate, cut into small pieces 
3 tablespoons, heavy cream 
1 tablespoon unsalted butter 
2 tablespoons flavoring of your choice (orange, almond, or raspberry liqueur, etc.) 
8 fresh perfect raspberries, optional 
For the Chocolate Cake: 
5 ounces bittersweet chocolate, cut into small pieces 
5 ounces unsalted butter, cut into small pieces 
3 eggs, at room temperature 
3 egg yolks, at room temperature 
1/2 cup sugar 
5 tablespoons plus 1 teaspoon all-purpose flour 
Whipped Cream, optional 
Ice Cream, optional 

Directions 
For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes. 

Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes. 

For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups. Line bottoms with rounds of waxed paper. 

In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly. 

Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes. 

Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper.  Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.