Chocolate Lovers' Mini-Cakes

Directions

Preheat oven to 375℉ (190℃).

Spray mini-heart pan with vegetable spray.

Dust with cocoa powder. In 2-quart saucepan, melt chocolate and butter over low heat, stirring constantly, until chocolate is melted.

Stir in flour, sugar and vanilla.

Stir in eggs until well-mixed.

Stir in walnuts.

Pour into prepared pan.

Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.

Cool in pan 5 minutes on wire rack.

When cool pour chocolate glaze over cakes.

Garnish with fresh raspberries and mint leaves, if desired.

Serve chilled.

Glaze: Heat whipping cream just to boiling point.

Don’t boil.

Add chocolate and stir until smooth and glossy.

If mixture is too thin, wait a few minutes until it cools slightly and thickens.

Put cooled cakes on wire rack over sheet of waxed paper.

Pour glaze onto center of each cake and work toward edges.