The holiday season is officially launched and the pile of leftovers is dwindling each day. While cleaning up after Thanksgiving--which seemed to take as long as the cooking did--I decided to do a little organizing as well. I'm proud to say that my junk drawer is no longer a place you have to put on a glove to fish around. In fact, I'm so pleased with the results, I'm going back to the store to get some more organizers to do that bottomless bottom drawer that holds all the extras for my Robot Coupe, Kitchenaid, Pampered Chef paraphernalia, mixers, assorted foodie gadgets, and who knows what else.
Meanwhile, these little bites were a hit and at just 98 calories each, a treat I'm sure to make again.
4 oz bittersweet chocolate, finely chopped
1/2 cup unsalted butter
2/3 cup granulated sugar
2 tsp vanilla extract
1 1/2 tsp espresso powder
3 large eggs
1/2 cup unsweetened cocoa powder
2 tbs confectioners sugar
Heat oven to 375 degrees and coat 2 gem pans (12-cup mini muffin pans) with cooking spray.
Combine chocolate and butter in the top of a double boiler, stir until melted. Off the heat, whisk in the sugar, vanilla extract, and espresso powder. Whisk in eggs until well combined. Sift cocoa powder over top and whisk until smooth.
Divide batter among prepared pans (an ice cream scoop insures even sized gems). Bake until cakes have risen, 8-12 minutes. Cool in pans on rack for 10 minutes. Carefully remove gems from tins and cool on rack. Dust with confectioners sugar.
Gems is the perfect description of these chocolaty bites. They are rich and melt on the tongue and two truly satisfy. I don't know how they freeze, but will definitely try that out next batch. These are worth having around for the perfect bite to go with your evening cup of tea.