The wonderful folks at Pete & Gerry’s Organic Eggs are launching a Pinterest contest today with King Arthur Flour called Baking With Love. So, when they asked if we’d be interested in submitting a recipe for a sweet treat, we couldn’t resist! Perfect for Valentine’s Day, we cooked up a recipe for decadent dark chocolate heart-shaped mini cakes. Subtle undertones of orange, vanilla and espresso add an extra special depth and richness. Served warm and drizzled with melted chocolate, as well as a dollop of whipped cream and a spoonful of mixed berries, these individual cakes are sure to satisfy Cupid’s sweet tooth!
- 1 ½ cups King Arthur All-Purpose Flour
- 1/3 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 Tsp. salt
- 1 Tbsp. espresso powder
- ½ cup dark chocolate baking chips, melted
- ½ cup vegetable or canola oil
- 2 Pete & Gerry’s Organic eggs, room temperature
- 1 cup orange juice, preferably fresh squeezed
- 1 Tsp. vanilla extract
- Zest of one orange (optional)
Preheat oven to 350 degrees. Butter the inside of heart-shaped baking molds. I used four large ceramic molds (similar to a ramekin) that are oven safe, which I found a while ago at Michaels. However, you can also use silicone molds or anything else that you have on hand. Set on a baking sheet and put aside.
Combine flour, sugar, cocoa powder, salt and espresso powder in the bowl of a stand mixer. Mix to combine. Pour in the oil; mix well. Next, add the eggs, one at a time, mixing after you add each one. Add in the melted chocolate and vanilla; mix well. Finally, pour in the orange juice slowly and mix well until all ingredients are incorporated. Scrape down sides of the bowl and mix again.
Spoon the batter into the greased baking molds. Bake at 350 degrees for about 30-35 minutes or until a toothpick comes out clean.
Allow the cakes to cool before removing from the molds. To remove, gently loosen the sides of the cake with a knife and invert the molds onto a plate. Allow to cool completely on a wire rack.
In a microwave safe bowl, melt chocolate. You can use any type of chocolate that you prefer; I used dark chocolate. You want the chocolate to be loose enough to spoon or drizzle over each cake. Microwave at 25 second intervals (stirring after each cycle) until the chocolate reaches the desired consistency. Drizzle melted chocolate over each cake. Top with fresh whipped cream, berries and a good dusting of confectioners’ sugar. I like to serve the cakes warm, so before garnishing, microwave for 20 seconds. They are also just lovely without the melted chocolate, but for an extra richness, add the melted chocolate on top!