If you have a craving for chocolate this will be perfect for you! These mini chocolate cakes are the perfect combination of unsweetened chocolate and dark chocolate. You also have the added benefit of portion control, assuming you can eat just one or two!

Many years ago I had a subscription to Chocolatier magazine, unfortunately it went out of publication. The good news though is that I saw a recipe for Petite Chocolate Walnut Cakes. That was the inspiration for these tasty little gems. I took the nuts out (I can’t stand walnuts), added dark chocolate and made a few other changes as well. The result is quite delicious. It is the perfect chocolate cake, rich, dense and intense with flavor. Without any frosting it isn’t too sweet either.

We had these New Year’s Eve, they were perfect for a gathering of friends. These little chocolate delights are bite sized and do not require any fork. Hmm, less to clean up, works for me! If they won’t be sitting out for a long time it would be perfect to have some whipped cream on top. These are both adult and child friendly, clearly approved by the boys!

Everyone should have a go to entertaining dessert recipe and this fits the bill. These little cakes are easy to make and easier to serve. This recipe is also flexible, make any changes that appeal to your tastes. Use different chocolate combinations, add nuts or mini chocolate chips, flavor with different liqueurs, add whipped cream on top. You could get fancy and serve a couple on a plate with a raspberry coulis. This is kind of like a little black dress, a must have and versatile for entertaining! AND it makes four dozen mini cakes so odds are you may have leftovers to put in the freezer for those chocolate emergencies or last minute guests. I hope you enjoy them as much as we did.

Adapted from Chocolatier
Mini Chocolate Cakes
4 oz. unsweetened chocolate, chopped
5 oz. dark chocolate, chopped
15 Tbs. butter, softened
1 1/3 c. sugar
1 Tbs. hazelnut coffee liqueur
1/3 c. heavy cream
3 eggs
3/4 c. plus 2 Tbs. flour

Preheat oven to 375 degrees and grease mini muffin pans (48 total needed, bake in batches if necessary). Using a double boiler or a bowl fitted tightly over a pan of simmering water, combine both chocolates and melt. Once the chocolate is melted add in the butter a couple tablespoons at a time, ensuring that it is melted and mixed in after each addition. Stir in the sugar and mix well. Add the liqueur and cream, mix well. Mix in the eggs, one at a time until mixed in. Stir in the flour. Pour into greased muffin pans and bake for 14-15 minutes. Cool in the pan for 10 minutes, then cool completely on a wire rack.

Yields 4 dozen