with Mini-Chocolate Cake
and photograph creation by Peggy Bucholz www.finedinings.com
Recipe Type: dessert
Prep Time: 30 min
Total Time: 30 min
4 ounces bittersweet chocolate coarsely chopped
1/2 cup unsalted butter
1/4 cup sugar
1/8 teaspoon salt
1/4 cup all purpose flour
8 (2 ounce) disposable aluminum foil cups
butter for aluminum foil cups
Preheat oven to 350 degrees F.
In a small saucepan over medium low heat melt chocolate and butter stirring until
smooth; remove from heat and cool.
In small mixing bowl combine eggs, sugar and salt beating on high speed for
5 minutes or until starting to thicken; stir in cooled butter mixture. Sift flour over batter and fold in to blend.
Spoon cake batter into eight 2 ounce buttered ramekins or aluminum custard
cups or 2-1/2" muffin tins. Bake for 20 to 22 minutes or until a toothpick
inserted in the center of a cake comes out clean. Remove
from oven to cool. Can be made 1 day ahead.
Chocolate, finely chopped
Put honey and
chocolate each in separate wide shallow bowls, coat edge of glasses in
honey then the chocolate.
With a spoon make designs with the syrup on the inside of the glasses without disturbing the
coated rims (see
my photograph). Refrigerate glasses until
ready to serve.
Baileys Irish Cream, 1/4 to each
1/3 cup Kahlua, 2 tablespoons to each
Carefully fill glasses without disturbing the rims.
cream balls (use a little melon baller)
8 mint sprigs for garnish
Unmold cakes placing them upside down on individual serving
plates, put ice cream ball on
top with a mint sprig, serve alongside the drink and enjoy!