Petite Mocha Cakes
- 3/4 cup (1-1/2 sticks) butter, cut into pieces
- 1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), broken into pieces
- 2 Tbsp. MAXWELL HOUSE Instant Coffee, any variety
- 4 eggs
- 2/3 cup powdered sugar
- 1 tsp. vanilla
- 1/3 cup flour
- 1/4 tsp. ground cinnamon
- Preheat oven to 400F.
- Microwave butter, chocolate and coffee in large microwaveable bowl on HIGH 1 min.
- or until butter is melted.
- Stir until chocolate is completely melted.
- Freeze 5 min.
- or until cooled, stirring occasionally.
- Beat eggs, powdered sugar and vanilla in large bowl with electric mixer on high speed 2 to 3 min.
- or until well blended.
- Add chocolate mixture; mix well.
- Combine flour and cinnamon.
- Add to chocolate mixture; beat just until blended.
- Spoon evenly into 12 paper-lined medium muffin cups.
- Bake 8 to 10 min.
- or until cakes are slightly puffed and feel firm at edges and soft in center when pressed with fingertip.
- Cool 5 min.
- ; remove paper liners.
- Serve warm.
butter, s bittersweet chocolate, coffee, eggs, powdered sugar, vanilla, flour, ground cinnamon
Taken from www.kraftrecipes.com/recipes/petite-mocha-cakes-53672.aspx (may not work)