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Little Chocolate Spice Cakes with Mocha Sauce





1/3 cup semi-sweet chocolate pieces
3 tbsp. butter
1/4 cup sifted flour
1/4 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. cloves
1/8 tsp. salt
2 egg whites
1/8 tsp. cream of tartar
6 tbsp. sugar
1/2 cup whipping cream
1 lb. strawberries, rinsed, hulled and sliced

Mocha Sauce

1/3 cup milk
1/4 cup sugar
1 tsp. vanilla extract
1/2 tsp. instant espresso powder
2/3 cup semisweet chocolate pieces


Preheat oven to 375°F. Melt chocolate and butter over hot, not boiling, water. Set aside. Stir together flour and spices. In separate bowl, beat egg whites and cream of tartar until foamy. Add sugar, a tablespoon at a time, beating constantly, until whites are stiff and sugar is dissolved (rub between thumb and forefinger to test). Sprinkle flour mixture over egg whites; gently fold in. Gradually fold in slightly cooled melted chocolate. Gently spoon batter into each of 8 buttered and floured or nonstick 2-3/4 inch muffin cups. Bake in a 375°F oven just until top springs back when lightly touched, about 15 minutes. Let cakes cool in pan 5 minutes, then turn out onto rack to cool completely. Wrap tightly in plastic wrap or foil if not to be used immediately, or freeze for later use.

Mocha Sauce:
Combine all ingredients except chocolate in glass measuring cup or bowl. Cook on 100% (High) in microwave for 1-1/2 to 2 minutes or until milk is very hot. Add chocolate pieces; stir until chocolate is melted and mixture is very smooth. Serve warm or cover and chill to reheat for later use.

Whip the 1/2 cup whipping cream until stiff. Split chocolate cakes crosswise and fill with some of the whipped cream and a few berry slices. Arrange cakes on 8 dessert plates and surround each with additional strawberry slices and more whipped cream. Drizzle with warm Mocha Sauce.

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