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These cakes are my latest downfall. I discovered that you don't have to use them right away to enjoy the smooth exterior and melted center of these chocolatey mini-cakes. Make the recipe, bake it off and use however many of the little cakes you want. Wrap the rest and refrigerate or freeze. When you're ready for a rich chocolate hit, pop the room-temperature cakelet into the microwave for about 10 seconds. The center will be soft and oozy and ready to give you the rush you've been hoping for.
Ingredients
4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup Rain's Choice Chocolate Vanilla Sugar, sugar, plus more for muffin tins
3 large eggs
3/4 teaspoon Rain's Choice Vanilla Paste or
2 teaspoons Rain's Choice Pure Vanilla Extract
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces good quality bittersweet chocolate, melted
Confectioners' sugar, for dusting
Whipped Cream , fresh berries for serving
Directions
Preheat oven to 400 degrees. Generously butter 6 - 8 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. If you would prefer, you can use ramekins. Set aside.
Using an electric mixer, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. Add pure vanilla paste or extract.
With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream and fresh berries if desired.
Serves 6 - 8
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Vanilla Shop
Anyone can buy wholesale sizes at wholesale prices here at the Vanilla.COMpany
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