Monday, March 23, 2009

OK, I'm going to try this. Jean if it goes awry it's your fault, but I'll still love you ;-).

Yes I am the Jill from the Collier Small Group dinner. I do bake. I have since I can remember. But I feel I'm going up against the best. As per request here is the recipe for the Petite Mocha Cakes from, a site my brother got me on to. I wanted to bake something light to finish off an Italian meal. I thought these little cakes with a touch of coffee would finish off a lovely evening. Here goes:

Petite Mocha Cakes

Prep time 15 minutes. Serves 12

3/4 cups or 1 1/2 sticks of butter, cut into pieces
1 pkg. (6 squares) Baker's bittersweet chocolate (I used 1 pkg (4 oz) of Ghiradelli 60% cacao)
(only the best for my friends)
2 Tbsp Maxwell House instant coffee (I used Folger's classic roast instant coffee)
4 eggs
2/3 cup powdered sugar
1 tsp vanilla
1/3 cup flour
1/4 tsp ground cinnamon

Preheat oven to 400 F degrees. Microwave butter, chocolate and coffee in large microwaveable bowl on HIGH 1 minute or until butter is melted. Stir until chocolate is completely melted. Freeze 5 minutes or until cooled, stirring occasionally.

Beat eggs, powdered sugar and vanilla in large bowl with electric mixer on high speed 2 to 3 minutes, or until well blended. Add chocolate mixture; mix well. Combine flour and cinnamon. Add to chocolate mixture; beat just until blended. Spoon evenly into 12 paper-lined medium muffin cups.

Bake 8 to 10 minutes, or until cakes are slightly puffed and feel firm at edges and soft in center when pressed with fingertip. Cool 5 minutes. Remove paper liners. Serve warm.

I'm not a fan of coffee in any form, but these were a bit tasty.

Happy baking and enjoy.

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