Remember the cognac/whiskey-soaked chocolate cake?
Well, my mother-in-law baked that cake and sent me photos. And then, I just had to make it again. I had to!
However… since Valentine’s Day was approaching, I thought I’ll try to make it CUTE. Hmmm…
About a week ago, when I was looking all over the place for mini cupcakes pans for my little girl’s birthday party (that’s her cake here), I found this pan.
Doesn’t it look cute?
So I really really wanted to use it for something and soon. Valentines’ sounded like an appropriate opportunity.
So take the original cognac -soaked chocolate cake + a cute pan with small indentations, and try it.
The result – wonderful!
Mini Cognac-Soaked Chocolate Cakes
Adaptation to the new variation:
1. It looked like the cognac bottle had 1 cup in it, but after measuring it, it turned out to be only ½ a cup, so I added ¼ cup cherry kirsch and ¼ cup water.
The flavor turned out to be great. Less alcoholic and intoxicating than when using all cognac, with a milder flavor, and the texture was great.
2. I used the pan with 12 mini cakes and the rest of the batter was baked in a long loaf cake (12 by 4.5 inch, measured at the top).
3. Baking times:
For the mini cakes it took 25 minutes.*
For the loaf cake it took 50 minutes.*
* Baking times may vary as I opened the door a couple of times to check if the cakes were done, so of course, heat escaped from the oven. It might take less time when you don’t open the oven
Now. If I was not dieting, I would have topped each little cutie with some Nutella or a chocolate ganache, filled the cute little hole with whipped cream, AND garnished it with a little berry.
But I won’t. Should I?
Maybe next year?
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