Chocolate Lovers' Mini-Cakes
Yield
1 batchPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
cocoa powder
|
*
|
| 2 ½ | cups |
semi-sweet chocolate
morsels, null, null |
*
|
| ½ | cup |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | large |
eggs
slightly beaten |
|
| ¼ | cup |
walnuts
optional |
|
| 1 | x |
raspberries
optional |
*
|
| Chocolate glaze | |||
| 14 | ounces |
semi-sweet chocolate
morsels, null, null |
|
| ½ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
cocoa powder
|
*
|
| 591 | ml |
semi-sweet chocolate
morsels, null, null |
*
|
| 118 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 4 | large |
eggs
slightly beaten |
|
| 59 | ml |
walnuts
optional |
|
| 1 | x |
raspberries
optional |
*
|
| Chocolate glaze | |||
| 404.6 | ml/g |
semi-sweet chocolate
morsels, null, null |
|
| 118 | ml |
heavy whipping cream
|
|
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.
