Tuesday, February 10, 2009
Individual Warm Chocolate Cakes filled with chocolate sauce
2 oz Unsweetened chocolate
1 stick Unsalted butter
1 Cup Sugar
1/2 tsp Vanilla
1/4 cup All-purpose flour
1/4 tsp Salt
7 chunks of German's Sweet chocolate
Preheat the oven to 325 F. Line 7 cupcakes with cupcake liners & lightly spray with Pam.
In a heavy saucepan, melt the chocolate with the butter over low heat, stirring
completely melted. Remove from the heat and stir in the sugar. Add the eggs and
vanilla beat well. Stir in the flour, salt and mix well.
Spoon the batter into the cupcake tin until half full. Put 1 piece of the German's Sweet Chocolate into each cupcake. Then spoon batter over chocolate. The cupcakes should be almost full, and the chocolate chunk should be completely immersed. Bake for 20 minutes. Let cool 5 to 10 minutes and remove from cupcake molds. Turn upside down on a plate, peel off cupcake liner, & sprinkle with confectioner's sugar. Serve with a scoop of ice cream or a dollop of whipped cream.
If you want to do these ahead. Let them cool completely, but leave in cupcake tin. Then reheat at 350 for 5-10 minutes.