Because the batter needs to be frozen before baking (and can remain in the freezer, covered with plastic wrap, for up to 1 month), these cakes are perfect for those unexpected moments when you need a quick dessert. Using semisweet chocolate in the truffles is essential; if bittersweet is used, the centers of the cakes will not ooze. Two tablespoons of loose tea leaves may be substituted for the tea bags in this recipe. If you use loose tea, you will need to strain the tea mixture before combining it with the egg yolks.
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