Miniature Double-Chocolate Cakes – a delicious recipe with bittersweet chocolate, unsalted butter, granulated sugar, vanilla, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375F.
2
and generously butter twenty-four 1/8-cup muffin tins (about 1 1/2 inches across top and 3/4 inch deep).
3
In a metal bowl set over a pan of barely simmering water melt chocolate and butter, whisking until smooth.
4
Remove bowl from heat and whisk in granulated sugar and vanilla.
5
Add flour and salt,whisking until just combined, and whisk in eggs, 1 at a time,whisking well after each addition.
6
Fill each tin about three-fourths full with batter and sprinkle about 1 teaspoon chips over each cake.
7
Bake cakes in middle of oven 12 to 15 minutes, or until a tester comes out with crumbs adhering to it.
8
Turn cakes out onto a rack and cool.
9
Cakes may be made 4 days ahead and kept in an airtight container at room temperature.
10
Sift confectioners' sugar over cakes.
658
kcal
Calories
38
g
Fat
67
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped, 3/4 stick (6 tablespoons) unsalted butter, cut into pieces, 2/3 cup granulated sugar, 1/2 teaspoon vanilla extract, and more.
Yes, Miniature Double-Chocolate Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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