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Black Forest Mini Fudge Cakes

by BnB Finder July 31st, 2012 | Best BnB Bites
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I may not be a big fan of chocolate desserts, but all four of my children are.  Cookies, cakes, ice cream, they adore those in chocolate form.  I know they aren’t unique in their love of chocolate.  Whether at a get-together or restaurant, I am used to seeing a dessert selection that is chocolate heavy, much to the pleasure of most of the guests.

This recipe is even better than a typical chocolate dessert, as it is gluten-free.  Provided to us courtesy of Deutsche Strasse Bed and Breakfast, they make a delightful dessert or late afternoon indulgence and are sure to please many!

Black Forest Mini Fudge Cakes


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Ingredients
  1. 4 (1 ounce) squares semisweet chocolate, chopped
  2. ½ cup butter
  3. ¾ cup white sugar
  4. ½ cup cocoa powder
  5. 3 eggs, beaten
  6. 1 tsp. vanilla
Garnishes
  1. Fresh strawberries or raspberries, whipped cream, fudge topping.
Instructions
  1. Preheat oven to 300 degrees F. Grease all mini-bundt indentations of a “muffin pan” of 12.
  2. In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla.
  3. Pour into prepared pan – fill only 10 of the indentations to get a proper size. Bake in preheated oven for 30 minutes.
  4. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  5. Mini-cakes may be reheated for 10 seconds in the microwave before serving with fudge topping and whipped cream and garnished with fresh strawberries or raspberries.
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