Mini Flourless Chocolate Cakes

• cup butter↗1 cup

  cut into small pieces

• cup dark chocolate chips↗1 cup
• cup cocoa powder↗1⁄3 cup
• espresso or instant espresso↗2 tablespoons

  freshly brewed

• hot water2 tablespoons
• eggs↗6
• cup granulated sugar↗1 cup
• tablespoons rum↗2 tablespoons
• Ganache Ingredients
• cup heavy cream↗1 cup
• cup dark chocolate chips↗1 cup

Step-by-step instructions

1. 1

   Preheat oven to 325 degrees F. Grease two 6-cup silicone muffin molds.

2. 2

   Combine butter and chocolate chips in a glass bowl and microwave on high for 60 seconds. Stir until smooth. If not melted completely, return to microwave for 15-second intervals, stirring between each until melted. Set aside.

3. 3

   Combine cocoa powder, espresso and water in a separate bowl. Stir until smooth and set aside.

4. 4

   Combine eggs, sugar, and rum in a large mixing bowl, whisking thoroughly. Add cocoa-espresso mixture to egg mixture, then stir in melted chocolate mixture. Whisk until smooth and creamy.

5. 5

   Pour batter into prepared muffin molds and bake until cakes puff slightly and surfaces are set, about 22-25 minutes. Cool, then refrigerate for at least three hours.

6. 6

   Ganache: In a medium saucepan over medium heat, add heavy cream and bring to a boil. Remove from heat and stir in chocolate chips; whisk until smooth.

7. 7

   Serve: Remove cooled cakes from molds. Set a wire rack over a large bowl, and one cake at a time, place on wire rack and coat with ganache, making sure to cover sides. Refrigerate until ready to serve.