Chocolate Baby Cakes with Chocolate Glaze

By Tamipri

Ingredients

• 1 1/4 c. semisweet chocolate chips
• 1/2 c. + 2 Tb. heavy cream
• 1/4 c. milk
• 1/3 c. sugar
• 5 1/2 Tb. unsalted butter
• 1/3 c. + 1 Tb. flour
• 1/4 tsp. baking soda
• 1 pinch salt
• 1 large egg
• 3/4 tsp. vanilla extract
• 1/2 c. crushed store-bought chocolate-covered toffee

Preparation

Step 1

1. Preheat the oven to 275 degrees. In a saucepan, melt 1/2 c. chocolate chips with 2 Tb. cream and the milk over low heat. Stir in the sugar and 4 Tb. butter.

2. In a bowl, sift together the flour, baking soda, and salt. Stir into the chocolate mixture. Whisk in the egg and vanilla. Fill 6 nonstick muffin cups about 2/3 full with the batter. Bake until a toothpick inserted into the centers comes out clean, 25 minutes; let cool.

3. In a small saucepan, melt the remaining 3/4 cup chocolate chips, 1 1/2 Tb. butte and 1/2 cup cream over low heat, stirring. Cover each cake with some chocolate glaze and crushed toffee.