Miniature Spiced Chocolate Cakes Recipe

Miniature Spiced Chocolate Cakes Recipe photo by Taste of Home

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In keeping with chocolate's association with Valentine's Day, our home economists created these individual chocolate cakes. Set out two forks and share this dessert with the one you love!

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Miniature Spiced Chocolate Cakes Recipe

Prep: 25 min. Bake: 15 min.

Yield: 4 Servings

25 15 40

Ingredients

2/3 cup butter
7 ounces German sweet chocolate
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/8 teaspoon white pepper
1/8 teaspoon ground cloves
3 eggs
3 egg yolks
1/2 teaspoon rum extract
1/2 teaspoon vanilla extract
1-1/2 cups confectioners' sugar
1/2 cup all-purpose flour
Additional confectioners' sugar
Hot fudge ice cream topping, warmed

Directions

In a heavy saucepan over low heat, melt the butter, chocolate, cardamom, cinnamon, pepper and cloves; stir until smooth. Remove from the heat; cool for 5 minutes. In a large bowl, whisk the eggs, yolks and extracts. Whisk in chocolate mixture. Add confectioners' sugar and flour; whisk until blended.
Pour into four generously greased 6-oz. souffle dishes or custard cups to within 1/4 in. of the top. Place on a baking sheet. Bake at 425° for 15-17 minutes or until a thermometer inserted near the center reads 160°.
Cool on a wire rack for 5 minutes. Remove cakes from dishes to dessert plates. Dust with additional confectioners' sugar and drizzle with fudge topping. Serve immediately. Yield: 4 servings.

Nutritional Facts 1 miniature cake (calculated without additional confectioners' sugar and hot fudge ice cream topping)equals 835 calories, 51 g fat (29 g saturated fat), 401 mg cholesterol, 362 mg sodium, 88 g carbohydrate, 1 g fiber, 13 g protein.

Originally published as Miniature Spiced Chocolate Cakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p187