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Kahlua Martini
with Mini-Chocolate Cake
recipe
and photograph creation by www.finedinings.com
an easy dessert - make the cake ahead of time
Serves 8
Cake
4 ounces bittersweet chocolate coarsely chopped
1/2 cup unsalted butter
2 eggs
1/4
cup sugar
1/8 teaspoon salt
1/4 cup all purpose flour
8 (2 ounce) disposable aluminum foil cups
butter for aluminum foil cups
In a small saucepan over medium low heat melt chocolate and butter stirring until
smooth; remove from heat and cool.
In small mixing bowl combine eggs,
sugar and salt beating on high speed for
5 minutes or until starting to thicken; stir in cooled chocolate mixture. Sift flour over batter and fold in to blend.
Spoon cake batter into eight 2 ounce buttered ramekins or aluminum custard
cups. Bake at 350° for 20 to 22 minutes or until a toothpick placed in the center comes
out clean. Remove
from the oven to cool. Can
be made 1 day ahead.
Prepare
Martini glasses
Honey
Chocolate, finely chopped
Chocolate syrup
Put honey and
chocolate in separate wide shallow bowls, coat edge of glasses in
honey then chopped chocolate.
Use a spoon to make designs on inside of glasses with the syrup without disturbing the
coated rims. Refrigerate glasses until
ready to serve.
Kahlua Martini
2 cups
Baileys Irish Cream
1/3 cup Kahlua
8 martini glasses
Carefully pour 1/4 cup Irish cream and 2 tablespoons Kahlua into
each glass without disturbing the rims.
How to
Serve
8 Ice
cream balls (use a little melon baller)
8 mint sprigs for garnish
Unmold cakes place upside down on individual serving
plates, put ice cream ball on
top with a mint sprig, serve with a Kahlua Martini and enjoy!
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