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1
Preheat oven to 375F.
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2
Melt chocolate and butter over hot, not boiling, water.
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3
Set aside.
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4
Stir together flour and spices.
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5
In separate bowl, beat egg whites and cream of tartar until foamy.
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6
Add sugar, a tablespoon at a time, beating constantly, until whites are stiff and sugar is dissolved (rub between thumb and forefinger to test).
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7
Sprinkle flour mixture over egg whites; gently fold in.
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8
Gradually fold in slightly cooled melted chocolate.
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9
Gently spoon batter into each of 8 buttered and floured or nonstick 2-3/4 inch muffin cups.
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10
Bake in a 375F oven just until top springs back when lightly touched, about 15 minutes.
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11
Let cakes cool in pan 5 minutes, then turn out onto rack to cool completely.
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12
Wrap tightly in plastic wrap or foil if not to be used immediately, or freeze for later use.
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13
Mocha Sauce: Combine all ingredients except chocolate in glass measuring cup or bowl.
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14
Cook on 100% (High) in microwave for 1-1/2 to 2 minutes or until milk is very hot.
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15
Add chocolate pieces; stir until chocolate is melted and mixture is very smooth.
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16
Serve warm or cover and chill to reheat for later use.
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17
Assembly: Whip the 1/2 cup whipping cream until stiff.
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18
Split chocolate cakes crosswise and fill with some of the whipped cream and a few berry slices.
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19
Arrange cakes on 8 dessert plates and surround each with additional strawberry slices and more whipped cream.
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20
Drizzle with warm Mocha Sauce.
