Tomorrow I will be doing some baking for friends, there son becomes a Bar Mitzvah this weekend. I am really looking forward to the service, as I have no experience with this.
While trying to figure out what to bake, I was stumped. In looking at the list of what others are making, I realized there wasn't much chocolate to be found. I had a brainstorm and remembered a recipe I made for nearly every bake sale when Charlie was in grade school, and they were always a hit.
Mini Flourless Chocolate Cakes!
I found this recipe on Sue Doeden's blog, she is a food writer in Bemidji and I have made several of her recipes. Here is a link to her site if you want to peruse it.: http://sdoeden.areavoices.com/
In the meantime, here is the recipe for the chocolate cakes:
3/4 c. semi sweet chocolate chips
1/2 c. butter
1/2 c. sugar
1/2 c. unsweetened cocoa powder - sifted
3 large eggs
Position rack in middle of oven and preheat to 375 degrees. Line mini muffin pans with foil liners.
Heat chocolate and butter in a suacepan over low heat until melted. Stir to combine and remove from heat.
In a medium bowl, mix sugar and cocoa. Add eggs and whisk until combined. Whisk in chocolate mixture.
Scoop batter into mini-muffin cups (I use an ice cream scoop-easy peasy!)
Bake about 8-10 minutes, turning front to back halfway through. Cool on rack and serve.
Makes 2 1/2 dozen mini cakes.
Optional: After cakes have cooled thoroughly, top with a dollop of raspberry jam, a fresh raspberry and drizzle with white chocolate chips melted in a small baggie.
These little cakes are so versatile-I have topped them with a roasted almond or pecan and drizzled with fudgy frosting, or a fresh strawberry and drizzled with icing, or a dab of caramel sauce. They are the perfect bite.
Along with the chocolate, I am baking some coconut macaroons and some apricot thumbprint cookies. Now where is that apron....
Bon Appetit !
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