This recipe came from a new book for me, but I'm not even going to cite it because it was nothin' great. In fact, the cake recipe was downright dull. However, the redeeming quality of this experience was that it was a fun idea to do a delicious, dense, richly chocolatey cake in a one or two bite size. I would recommend using your favorite chocolate cake recipe that is just too rich for an entire slice. Half that recipe (or even less if you are a master mathematician and worried about your hips) and then bake them in lined mini muffin tins at the temperature recommended for your recipe until a testing stick comes out clean from the center. Let them cool completely on a rack. My recipe for this ganache is...
4 oz bittersweet chocolate, finely chopped
1/3 c heavy cream
Bring the cream to just under a boil in a small saucepan. Have the chocolate waiting in a heatproof bowl. When the heavy cream is ready pour it over the chocolate and let it sit for a minute then stir it gently with a rubber spatula to combine.
Dip the tops of the mini cakes into the ganache. Return the cakes to a cooling rack and let them set up. A little drizzled caramel is delicious over the tops. Enjoy.
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