Chocolate Mini-Cakes with Chai-Caramel Glaze
- 50 g dark or milk chocolate (1/3 cup)
- 2 TBL butter
- 1 egg
- 1/3 cup sugar
- 1/2 cup flour
- 1/2 teaspoon baking soda
- 1 tsp of vanilla
- 1/4 cup milk
- 1 cup sugar
- 1/4 cup of water
- 1/4 cup butter
- 1/2 cup Bhakti Chai Concentrate
- 3/4 cup cream
Heat the sugar and water and about 10 – 15 minutes until it simmers and the sugar starts to caramelize (and begins to brown). Immediately remove from heat and stir in the butter. Add Bhakti Chai and cream. Return to the stove and simmer for a few minutes, stirring constantly. Pour into a jar to cool.
Preheat the oven to 375° F.
Chop the chocolate. Bring about an inch of water to a simmer in a saucepan. Set a heatproof bowl in the mouth of the saucepan, making sure the water doesn’t touch the bottom of the bowl. Stir in chocolate. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).
In a separate bowl mix the butter, egg and sugar until light and fluffy. Blend in other ingredients including the melted chocolate until smooth. Fill heart shaped baking cups and bake for about 20 minutes. Note: The baking time is dependent on the size of your baking pans and can therefore vary. To see if the cake is done, simply test with a toothpick (if it comes out clean, it’s ready to remove from the oven!)
Top each heart cake with the Chai Caramel sauce before serving. Enjoy!
Recipe is courtesy of the amazing Mara Horner of the Life Is Full Of Goodies blog. Rich, decadent, and oh-so-delicious with the chai-caramel glaze.