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Warm Mini Chocolate Cakes




Source of Recipe


Wilton Enterprises


List of Ingredients




Filling:
1/2 cup Dark Cocoa Candy Melts®, coarsely chopped
2 tablespoons heavy cream
Heat candy melts and heavy cream in medium saucepan, whisking until chocolate is melted and smooth. Do not boil. Refrigerate until firm. Best made several hours or one day in advance.

Cake Batter:
2 1/2 cups semisweet chocolate chips
1/2 cup (1 stick) butter
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
1 teaspoon Pure Vanilla Extract
4 eggs, slightly beaten
Confectioners' Sugar


Recipe



Preheat oven to 350°F. Spray 3 3/4 x 3 1/4 x 1 1/4 inch deep aluminum mini shell pan cavities with vegetable spray. In 2-quart saucepan, melt chocolate chips and butter over low heat; stirring constantly until chocolate is melted (4-5 minutes). Remove from heat. Stir in flour, sugar and vanilla. Stir in eggs until well mixed.

Pour 2 tablespoons batter in each shell cavity. Create another layer with 1 teaspoon filling placed in center. Top with 2 additional tablespoons batter. Smooth batter to cover filling. Bake 12-15 minutes or until cake springs back when lightly touched. Cool 5 minutes. Loosen sides gently with spatula; turn out on to serving plates. Sprinkle with confectioners' sugar. Serve immediately.

Makes 12 mini cakes.