Cake:

3/4 cup (175 mL) butter, softened
1 cup (250 mL) granulated sugar

1/2 tsp instant coffee granules

12 oz (375 g) bittersweet chocolate, chopped
4 large eggs
4 large egg yolks
1 tbsp (15 mL) vanilla
1 cup (250 mL) all-purpose flour
Truffle:
4 oz (125 mL) bittersweet chocolate chopped
1/3 cup (75 mL) whipping cream
2 tbsp (25 mL) Scottish Liqueur (Drambuie or Glayva) or 1 tsp/5 mL vanilla
Crème Ecossaise:
1 cup (250 mL) 18% or whipping cream

1 cup (250 mL) milk
1/4 cup (50 mL) granulated sugar
6 large egg yolks
1 tsp (5 mL) cornstarch
2 tbsp (25 mL) Scottish Liqueur (Drambuie or Glayva) or 1 tsp/5 mL vanilla
1 tsp (5 mL) vanilla

1-  Crème Ecossaise: In heavy-bottomed saucepan, heat cream, milk and half the sugar over medium heat until bubbles form around edge. Meanwhile, in a large bowl, whisk together egg yolks, cornstarch and remaining sugar; whisk in hot cream mixture in thin stream. Pour back into pan; cook over medium-low heat, stirring constantly and without simmering, until thick enough to coat spoon, 3 to 5 minutes. Strain into a clean bowl. Stir in liqueur and vanilla. Place plastic wrap directly on surface; let cool. Refrigerate until cold, 1 hour. (Make-ahead: Refrigerate for up to 3 days.)

2-  Truffle: Line small rimmed baking sheet with plastic wrap; set aside. Place chocolate in bowl. In small saucepan, heat cream over medium heat until steaming. Pour over chocolate; whisk until smooth. Whisk in liqueur; refrigerate until firm, about 1 hour. Spoon into 8 mounds onto prepared baking sheet. Roll into balls using a melon-baller or by hand. Cover and freeze until firm, about 4 hours. (Make-ahead: Freeze in airtight container for up to 1 week.)

3- Cake: Grease eight 3/4-cup (175 mL) custard cups or ramekins with about 1 tbsp (15 mL) of the butter. Line bottoms with parchment paper; dust about 1 tsp (5 mL) of sugar inside each. Set aside. In bowl over saucepan of hot (not boiling) water, melt chocolate with remaining butter. Let cool to room temperature.

4-  In another bowl, beat eggs, egg yolks and remaining 3/4 cup (175 mL) sugar until thickened, 5 minutes. Fold in chocolate mixture and vanilla. Stir in flour. Spoon half into prepared cups; place frozen truffle in centre of each. Spoon remaining batter over top. (Make-ahead: Cover and refrigerate for up to 24 hours.)

5-  Bake on rimmed baking sheet in centre of 350°F (180°C) oven until centre is shrunken, soft and shiny, about 22 minutes. Let cool for 2 minutes. With knife, gently loosen edges. Unmould onto plates; peel off paper. Serve immediately with Crème Ecossaise.