‘Tis the season folks! As a chocolate lover, I love to bake chocolate desserts during the holidays (It would be more appropriate to say that I love to make chocolate desserts all year round. lol)
During the holidays, I like to bake for friends and family. And because none of my family lives in Maryland, I always have to ship something. Mailing baked goods is not a big deal, but you do have to be a little careful with what you make. Something too fragile will not arrive in the same form as it was shipped! This year I made some mini Bundt cakes. They are not fragile and they are the perfect size for shipping,
This cake is pretty simple to make and very (very!) moist. I topped them with confectioners sugar, but you could easily glaze them with chocolate ganache.
Ingredients: (Makes 8 mini bundt cakes)
- 1 1/3 cups 60% chocolate chips
- 2 sticks unsalted butter (melted)
- 1/2 cup fresh brewed coffee
- 4 egg whites (room temperature)
- 4 egg yolks (room temperature)
- 3/4 cup granulated sugar
- 3/4 cup all purpose flour (SPOON the flour directly into the measuring cup from the container- DO NOT scoop the flour from the container or bag directly with the measuring cup)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Preheat the oven to 350F. Grease the bundt pans and set aside.
Fill bottom of a double boiler with water and place on low heat. Place chocolate chips in the top of double boiler and allow it to melt. Stir until smooth. Once the chocolate is almost melted, remove from the heat. Add the butter and the coffee. Whisk until fully incorporated.
Add the egg whites in a large bowl, whip them at medium speed until the egg whites form stiff. Meanwhile, whisk the egg yolks with the sugar until fully combined. Add them to the chocolate mixture.
Sift together the dry ingredients: flour, baking powder, baking soda and salt, then add them to the chocolate mixture. Whisk until fully incorporated.
Once the egg whites are done, fold them into the batter.
For the mini-bundt cakes, divide the batter into the different molds (I had eight, but you can use as many or as few as you want.) and bake for 15 to 20 minutes.
Cool for 5 to 10 minutes before removing from the molds to the wire racks.
Allow the cake to cool completely.
Enjoy! Bon profit!