Mini Flourless Chocolate Cakes

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 1 cup butter, cut into small pieces
• 1 cup dark chocolate chips
• 1/3 cup cocoa powder
• 2 tablespoons espresso or 2 tablespoons instant espresso, freshly brewed
• 2 tablespoons hot water
• 6 eggs
• 1 cup granulated sugar
• 2 tablespoons rum
• 1 cup heavy cream
• 1 cup dark chocolate chips

Recipe

• 1 preheat oven to 325 degrees f. grease two 6-cup silicone muffin molds.
• 2 combine butter and chocolate chips in a glass bowl and microwave on high for 60 seconds. stir until smooth. if not melted completely, return to microwave for 15-second intervals, stirring between each until melted. set aside.
• 3 combine cocoa powder, espresso and water in a separate bowl. stir until smooth and set aside.
• 4 combine eggs, sugar, and rum in a large mixing bowl, whisking thoroughly. add cocoa-espresso mixture to egg mixture, then stir in melted chocolate mixture. whisk until smooth and creamy.
• 5 pour batter into prepared muffin molds and bake until cakes puff slightly and surfaces are set, about 22-25 minutes. cool, then refrigerate for at least three hours.
• 6 ganache: in a medium saucepan over medium heat, add heavy cream and bring to a boil. remove from heat and stir in chocolate chips; whisk until smooth.
• 7 serve: remove cooled cakes from molds. set a wire rack over a large bowl, and one cake at a time, place on wire rack and coat with ganache, making sure to cover sides. refrigerate until ready to serve.