Chocolate Baby Cakes with Chocolate Glaze
October 2006
These gooey little cakes-for-one make for a divine ending to a dress-up dinner.
Makes: 4 servings
Prep: 35 mins
Cook: 25 mins
- 1/2cup semisweet chocolate chips
- 1 tablespoon unsalted butter
- 1/4cup heavy cream
- 1/4cup crushed chocolate-covered toffee
- Preheat the oven to 275 degrees . Spoon the batter into 6 nonstick muffin cups until two-thirds full. Bake until a toothpick inserted in the center comes out clean, about 25 minutes; let cool slightly. Gently remove and place 4 of the cakes on dessert plates; wrap up the remaining 2 cakes for snacking.
- In a small saucepan, melt the chocolate chips with the butter and cream over low heat, stirring, until combined. Cover each cake with the chocolate glaze and sprinkle with the crushed toffee.
Tip
PAIR WITH:
- Bodegas Campo Viejo Tempranillo Rioja Reserva 2000 (Spain)