Individual Chocolate Bundt Cakes

By emp1438

Ingredients

• Chocolate Sauce:
• 10 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
• 5 large eggs
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• Pinch of salt
• 1 cup heavy cream
• 1/4 cup whole milk
• 5 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
• Caramel Sauce:
• 1 1/2 cup granulated sugar
• 2 tablespoons water
• 3/4 cup heavy cream
• 4 tablespoons unsalted butter
• Confectioners’ sugar for dusting
• Godiva ice cream

Details

Servings 6
Adapted from godiva.com

Preparation

Step 1

Preparation: 2 hours, plus baking and cooling times
Special Equipment: six 8-ounce mini-Bundt pans

Make Cakes:
1. Place oven rack in center of oven. Heat oven to 375°F. Generously grease mini-Bundt and set aside.
2. Place chocolate in microwave-safe bowl and microwave on HIGH for 45 seconds. Let stand for 30 seconds and whisk gently until chocolate is completely melted. Microwave in 10-second intervals, if necessary, until chocolate is melted.
3. In medium bowl beat eggs with electric mixer at medium speed until blended. Gradually add sugar and beat at medium-high speed until light and fluffy; about 2 min. Beat in melted butter and salt. Add melted chocolate and mix until blended. Pour batter evenly into prepared pans.
4. Bake for 18 to 22 minutes, until cakes are puffed and toothpick inserted into each cake comes out with a few moist crumbs clinging to it. Let cool in pans for 30 minutes before unmolding; cakes will fall slightly.
Make Chocolate Sauce:
Place cream and milk in a small saucepan over low heat and bring to a boil. Remove from heat and add chocolate. Let stand 30 seconds and whisk gently until chocolate is completely melted. Transfer to a cup with a pouring spout.
Make Caramel Sauce:
1. Place sugar and water in medium saucepan, and cook over medium heat, stirring occasionally, until sugar is dissolved. Stop stirring; increase heat to high and cook until sugar caramelizes and turns a golden amber color.
2. Remove from heat and carefully add cream, stirring until smooth (return to heat for a minute if a few lumps remain). Stir in butter until melted. Transfer to cup with pouring spout. Cover and refrigerate until serving.
Assemble Desserts:
Decorate dessert plate with light drizzle of chocolate and caramel sauce. Place cake on plate. Drizzle with more chocolate and caramel sauce. Dust cake lightly with confectioners’ sugar and serve with a scoop of ice cream.