Individual Chocolate Truffle Cakes

FOR CAKES: Preheat the oven to 350 degrees F. Butter 2 straight-sided 3/4 - cup metal molds or ramekins. Beat butter, jam and sugar in a medium bowl until light and creamy. Add egg yolks and beat until combined. Stir in the cooled melted chocolate, hazelnuts and flour. Beat egg whites in another medium bowl until soft peaks form; fold into chocolate mixture.

Spoon cake mixture into prepared molds and bake until cakes are firm, about 20 minutes. Let stand 5 minutes before turning cakes out onto a wire rack. Cool completely.

FOR TRUFFLES: Place chocolate, cream and liqueur in top of a double boiler over simmering water until chocolate melts. Melt butter in small sauce pan; add brown sugar and stir until sugar dissolves. Stir into chocolate mixture. Refrigerate until mixture is firm enough to roll. Roll, heaping teaspoonfuls of mixture into balls. Refrigerate.

FOR CHOCOLATE BANDS: Cut 2 pieces of parchment or waxed paper 14 inches long and 2 inches higher than cakes. Oil paper, spread chocolate evenly onto paper and refrigerate until firm. Remove the chocolate from the refrigerator and allow to become pliable. Using scissors, cut one edge of chocolate bands straight to go around bases of cakes. Wrap one piece of chocolate around each cake and gently mold edge of chocolate into cakes, so chocolate is secure and the cake is fully encased in chocolate.

TO SERVE: Arrange truffles on top of the cakes. Dust with cocoa powder. Tie ribbons around cakes. Can be made 1 day ahead. Cover and refrigerate.