MINI FLOURLESS CHOCOLATE CAKES

Mini Flourless Chocolate Cakes image

Provided by Member 610488

Categories Dessert

Time 1h15m

Yield 12 mini cakes

Number Of Ingredients 10

1 cup butter, cut into small pieces
1 cup dark chocolate chips
1/3 cup cocoa powder
2 tablespoons espresso or 2 tablespoons instant espresso, freshly brewed
2 tablespoons hot water
6 eggs
1 cup granulated sugar
2 tablespoons rum
1 cup heavy cream
1 cup dark chocolate chips

Steps:

Preheat oven to 325 degrees F. Grease two 6-cup silicone muffin molds.
Combine butter and chocolate chips in a glass bowl and microwave on high for 60 seconds. Stir until smooth. If not melted completely, return to microwave for 15-second intervals, stirring between each until melted. Set aside.
Combine cocoa powder, espresso and water in a separate bowl. Stir until smooth and set aside.
Combine eggs, sugar, and rum in a large mixing bowl, whisking thoroughly. Add cocoa-espresso mixture to egg mixture, then stir in melted chocolate mixture. Whisk until smooth and creamy.
Pour batter into prepared muffin molds and bake until cakes puff slightly and surfaces are set, about 22-25 minutes. Cool, then refrigerate for at least three hours.
Ganache: In a medium saucepan over medium heat, add heavy cream and bring to a boil. Remove from heat and stir in chocolate chips; whisk until smooth.
Serve: Remove cooled cakes from molds. Set a wire rack over a large bowl, and one cake at a time, place on wire rack and coat with ganache, making sure to cover sides. Refrigerate until ready to serve.

Nutrition Facts : Calories 449.5, Fat 33.8, SaturatedFat 20.2, Cholesterol 160.8, Sodium 182.3, Carbohydrate 36.7, Fiber 2.4, Sugar 32.1, Protein 5.3