Cocoa powder 2 1/2 c Semi-sweet chocolate morsels
1/2 c Butter
2 tb Flour
2 tb Sugar
1 t Vanilla
4 Eggs, slightly beaten
1/4 c Chopped walnuts (opt)
Fresh raspberries (opt) —–CHOCOLATE GLAZE—– 14 oz Semi-sweet chocolate morsels
1/2 c Whipping cream
Preheat oven to 375 degrees. Spray mini-heart pan with vegetable spray. Dust with cocoa powder. In 2-quart saucepan, melt chocolate and butter over low
heat, stirring constantly, until chocolate is melted. Stir in flour, sugar and vanilla. Stir in eggs until well-mixed. Stir in walnuts. Pour into prepared pan. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes on wire rack. When cool pour chocolate glaze over cakes. Garnish with fresh raspberries and mint leaves, if desired. Serve chilled.
Glaze: Heat whipping cream just to boiling point. Don’t boil. Add chocolate and stir until smooth and glossy. If mixture is too thin, wait a few minutes until it cools slightly and thickens. Put cooled cakes on wire rack over sheet of waxed paper. Pour glaze onto center of each cake and work toward edges.