Kahlua and Irish Cream in Martini glasses
Recipe Type: dessert, mini chocolate cake, Kahlua, Bailey's
Prep Time: 30 min
Total Time: 30 min
Mini Chocolate Cake
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 inch 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.
Put honey and chocolate in separate wide shallow bowls such as soup bowls. Coat edge of glasses in honey then the finely chopped 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.
2 cups Bailey's Irish Cream
1/3 cup Kahlua
Carefully fill each glass without disturbing the rims with 1/4 cup Bailey's Irish Cream and 2 tablespoons Kahlua.
How To Serve
1 pint Vanilla ice cream
8 sprigs fresh mint
Use a melon baller to make 8 scoops of ice cream.
Un-mold cakes placing each one upside down on individual serving plates. Put an ice cream ball on top each cake with a mint sprig, and serve alongside the martini drink and enjoy!