Mini Chocolate Cakes
- 1 cup butter , softened
- 1/2 cup sugar
- 3 large eggs
- 3 each egg yolks
- 1 pound chocolate (semi-sweet) bittersweet, melted
- 1 cup flour, all-purpose
- 1 cup pecans ground, toasted
- 1 teaspoon vanilla extract
- 6 ounces white chocolate
- 3/4 cup heavy whipping cream whipped
- 2 ounces chocolate (semi-sweet) bittersweet, grated
- Preheat oven to 350F (180C).
- Using an electric mixer with a whisk attachment, cream butter and sugar together on high speed until light and fluffy, about 5 minutes.
- Add eggs and egg yolks, one at a time, mixing well after each addition.
- Continue to mix until the egg mixture is lemon colored, about 3 minutes more.
- Lower the mixer speed and add the melted chocolate.
- Stop and scrape down the sides and then continue to mix.
- Add flour, nuts, and vanilla and mix just until the batter comes together.
- Distribute the batter among six 8-ounce well-greased ramekins.
- Place the ramekins on a baking sheet and bake for 15 minutes.
- Remove from oven.
- Place a 1-ounce piece of white chocolate into the middle of each half-baked cake.
- Return cakes to oven and bake for another 10 to 15 minutes, or until a knife inserted in the side comes out clean.
- Do not insert the knife into the center or you will hit the white chocolate.
- Let cakes cool for about 10 minutes, then invert onto a plate and pipe whipped cream on the top of each cake.
- Top with grated chocolate and serve warm.
- Serves six.
butter, sugar, eggs, egg yolks, chocolate, flour, pecans ground, vanilla, white chocolate, heavy whipping cream whipped, chocolate
Taken from recipeland.com/recipe/v/mini-chocolate-cakes-38497 (may not work)