Wednesday, July 7, 2010

From the Kitchen: Flourless Chocolate Mini Cakes with Ganache

Yum. Yum. Yum. Rich, decadent, ganache-topped flourless chocolate cake. Single serve portions! This is a nice way to make something special and have it ready to serve ahead of time, or to keep you (me) from eating more that you (I) should. Despite their small size, these are packed with flavor and (oh so unfortunately) with calories, so no need to go back for seconds. Make sure to invite a lot of friends over when you plan to make these...


Cake Ingredients:

8 1-oz squares semi-sweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
3 eggs, beaten
1 tsp vanilla

Directions:

Preheat oven to 300. Place a foil muffin liner in each of the 12 wells of a regular muffin pan; spray each with cooking spray. Melt chocolate and butter on low heat. Remove from heat and allow to cool slightly. Stir in sugar, eggs and vanilla. Split evenly into 12 muffin liners and bake for 30 minutes, until cakes are set and do not deflate dramtically when removed from oven (see mine below... the cracked ones were fine). Cool 10 minutes in the pan, then remove to cool completely on a rack or continue on to serve immediately. Carefully remove each cake from the liner, turn upside down and place on serving dish. Top each with chocolate ganache (recipe below) and whipped cream, if desired. Enjoy!


Chocolate Ganache:

To make an easy and satisfying chocolate ganache, just heat equal amounts of chocolate chips and heavy cream, and mix until smooth. In those proportions it will not harden as it cools, so make sure to add more chocolate chips if you want a sturdier end result.

1 comment:

jackie fo said...

Looks amazing.... I just talked about Barefoot Contessa's chocolate ganache on my last blog post. To die for!