Chocolate Honey Cakes with Mocha Cream Sauce Recipe

Ingredients
<br>- 4 (1 ounce) squares HERSHEY®'S Unsweetened Baking Chocolate
<br>- 2 (1 ounce) squares HERSHEY®'S Semi-Sweet Baking Chocolate, broken into pieces
<br>- 1/2 cup butter
<br>- 1 cup granulated sugar
<br>- 4 eggs, separated
<br>- 1/3 cup honey
<br>- 5 tablespoons coffee liqueur, divided
<br>- 1/2 cup MOUNDS® Sweetened Coconut Flakes
<br>- 3/4 cup all-purpose flour
<br>- 3/4 cup whipping cream
<br>- 1 cup HERSHEY®'S Semi-Sweet Chocolate Chips
<br>- Extra coconut and powdered sugar for garnish
<br><p></p>Directions
<br>step 1: Heat oven to 325 F.  Butter eight 3/4-cup ramekins or custard cups.
<br>step 2: Place chocolate pieces in medium microwave-safe bowl.  Microwave at HIGH (100%) 1 minute; stir.  If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.  Cool.
<br>step 3: Beat butter and sugar in large mixer bowl until fluffy.  Add egg yolks, beat well.  Blend in cooled chocolate, honey and 3 tablespoons coffee liqueur.  Add coconut and flour; beat until blended.
<br>step 4: Beat egg whites in separate bowl with clean beaters until stiff peaks form.  Fold half the egg whites into batter to lighten; fold in remaining egg whites.  Divide batter evenly into the prepared ramekins.
<br>step 5: Bake 23 to 25 minutes or until wooden pick inserted into center of cakes has just a few crumbs sticking to it.  Remove cakes from oven; cool on wire rack.  (Cakes will fall slightly.)
<br>step 6: Heat whipping cream in small saucepan over medium heat until it comes to a simmer.  Remove from heat; add chocolate chips and remaining 2 tablespoons coffee liqueur.  Stir until chocolate is melted and mixture is smooth.
<br>step 7: To serve, run a small, thin knife around the sides of each ramekin.  Invert each cake onto dessert plate; spoon sauce over top.  Garnish with coconut and powdered sugar.
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Ingredients
- 4 (1 ounce) squares HERSHEY®'S Unsweetened Baking Chocolate
- 2 (1 ounce) squares HERSHEY®'S Semi-Sweet Baking Chocolate, broken into pieces
- 1/2 cup butter
- 1 cup granulated sugar
- 4 eggs, separated
- 1/3 cup honey
- 5 tablespoons coffee liqueur, divided
- 1/2 cup MOUNDS® Sweetened Coconut Flakes
- 3/4 cup all-purpose flour
- 3/4 cup whipping cream
- 1 cup HERSHEY®'S Semi-Sweet Chocolate Chips
- Extra coconut and powdered sugar for garnish

Directions
step 1: Heat oven to 325 F. Butter eight 3/4-cup ramekins or custard cups.
step 2: Place chocolate pieces in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Cool.
step 3: Beat butter and sugar in large mixer bowl until fluffy. Add egg yolks, beat well. Blend in cooled chocolate, honey and 3 tablespoons coffee liqueur. Add coconut and flour; beat until blended.
step 4: Beat egg whites in separate bowl with clean beaters until stiff peaks form. Fold half the egg whites into batter to lighten; fold in remaining egg whites. Divide batter evenly into the prepared ramekins.
step 5: Bake 23 to 25 minutes or until wooden pick inserted into center of cakes has just a few crumbs sticking to it. Remove cakes from oven; cool on wire rack. (Cakes will fall slightly.)
step 6: Heat whipping cream in small saucepan over medium heat until it comes to a simmer. Remove from heat; add chocolate chips and remaining 2 tablespoons coffee liqueur. Stir until chocolate is melted and mixture is smooth.
step 7: To serve, run a small, thin knife around the sides of each ramekin. Invert each cake onto dessert plate; spoon sauce over top. Garnish with coconut and powdered sugar.

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