I've made the cake version a couple times, and folks loved it! But, it's so rich that it's hard to make the serving size work. So I tried making it in mini-muffin tins, and it works beautifully. I adjusted the cooking time to 25 minutes; the mini's won't look wet in the center, but don't worry about that. Also, I spray an ocean of non-stick spray in, even though the muffin tin has a coating. I let the mini's cool at least 30 minutes, then go around the edge with a butter knife or a mini icing spatula to loosen them.
These look really nice on a cake stand drizzled with raspberry puree and a puff of whipped cream. As others have said, you really need some tartness to balance the richness of the chocolate. The whipped cream is nice but not as necessary.
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I've made the cake version a couple times, and folks loved it! But, it's so rich that it's...