Ingredients Jump to Instructions ↓

  1. Cocoa powder 2 1/2 c Semi-sweet chocolate morsels

  2. 1/2 c Butter

  3. 2 tb Flour

  4. 2 tb Sugar

  5. 1 t Vanilla

  6. 4 Eggs, slightly beaten

  7. 1/4 c Chopped walnuts (opt)

  8. Fresh raspberries (opt) --CHOCOLATE GLAZE-- 14 oz Semi-sweet chocolate morsels

  9. 1/2 c Whipping cream

  10. 375 degrees. Spray mini-heart pan with vegetable spray. Dust with cocoa powder. In 2-quart saucepan, melt chocolate and butter over low

  11. 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan

  12. 5 minutes on wire rack. When cool pour chocolate glaze over cakes. Garnish with fresh raspberries and mint leaves, if desired. Serve chilled.

  13. Glaze: Heat whipping cream just to boiling point. Don't boil. Add chocolate and stir until smooth and glossy. If mixture is too thin, wait a few minutes until it cools slightly and thickens. Put cooled cakes on wire rack over sheet of waxed paper. Pour glaze onto center of each cake and work toward edges.


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