Today is my birthday, so I thought I would share 2 mini desserts that I tried recently. They both come from Dorie Greenspans- Baking:from my home to yours and I took both of them to a recent gathering. The Cranberry Upside Downer was supposed to be a 8-inch round, but I made it in a muffin tin, so the servings would be smaller and I got 14 mini-cakes. I also used my mini-bundt cake pan for the Milk Chocolate Bundt cakes and got 15 of them. So, if you need a mini treat, try one of these. Merry Christmas Eve to everyone and Happy Birthday to Me!
MILK CHOCOLATE MINI BUNDT CAKES by Dorie Greenspan
FOR THE SWIRL:
FOR THE CAKE:
FOR THE GLAZE:
Center a rack in the oven and preheat to 350 degrees F. Generously butter a 6-mold mini bundt pan.
Make the swirl by tossing the nuts, cocoa and sugar together in a small bowl.
Whisk together the flour, baking powder and salt.
Beat the butter and sugar together on medium speed until smooth, about 3 minutes, scraping down the bowl as needed. Add the egg and beat for 1 minute more, then beat in the vanilla. Don't be concerned if the mixture looks curdled-it will smooth out soon. Reduce the mixer speed to low and add half the flour mixture, mixing only until it is incorporated. Add the milk, and when it is blended into the batter, add the remaining flour mixture, again mixing just to incorporate. Finally, add the melted chocolate and mix to blend.
Fill each of the mini Bundt molds with a little batter, then divide the swirl ingredients evenly among the molds and top off the Bundts with the remaining batter.
Bake for 20 to 22 minutes, or until a thin knife inserted into the center of the cakes comes out clean. Transfer the pan to a rack and allow the cakes to rest for 5 minutes, then invert them onto the rack and let them cool to room temperature.
To make the glaze, melt the chocolate in a heatproof bowl over a saucepan of water or in a microwave oven. Stir in the corn syrup. Using a small offset metal spatula or knife, spread the shiny glaze over the tops of the Bundts.