Miniature Spiced Chocolate Cakes

• 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 large eggs
• 3 large 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

1. 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.
2. Pour into four generously greased 6-oz. souffle dishes or custard cups to within 1/4 in. of the top. Place on a
3. . Bake at 425u0b0 for 15-17 minutes or until a thermometer inserted in the center reads 160u0b0.
4. 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.

butter, sweet chocolate, ground cardamom, ground cinnamon, white pepper, ground cloves, eggs, egg yolks, rum, vanilla, sugar, allpurpose, sugar, cream topping

Taken from www.tasteofhome.com/recipes/miniature-spiced-chocolate-cakes/ (may not work)