1-cup butter
4 (1-ounce) unsweetened chocolate squares
4 (1-ounce) semisweet chocolate squares
1 1/3 cups granulated sugar
1/3 cup heavy whipping cream
1 ½ tsps. Rum extract
3 large eggs
1 cup all-purpose flour
1-cup (6 ounces) semisweet chocolate mini-morsels
Powdered sugar
Melt butter and chocolate squares in a heavy saucepan over medium-low heat, stirring often. Remove from heat and cool completely. Stir in granulated sugar, whipping cream, and rum extract until blended. Add eggs, 1 at a time, stirring until blended after each addition. Gently fold in flour. Stir in mini-morsels.
Spoon batter into lightly greased mini muffin pans, filling almost full.
Bake at 375° for 14 minutes or until a wooden pick inserted in center comes out almost clean. Let cool in pans on wire racks 10 minutes. Remove to wire racks to cool completely. Sprinkle cakes with powdered sugar before serving. Yield: 4 dozen
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