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Miniature Spiced Chocolate Cakes

 Miniature Spiced Chocolate Cakes
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!
4 ServingsPrep: 25 min. Bake: 15 min.

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 McCormick® Pure 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

2 of 2

Miniature Spiced Chocolate Cakes (continued)

Directions (continued)

  • 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.