These mini cakes are a fun and unique twist on traditional birthday cakes that will make your party stand out from the crowd. Everyone gets their own little cake, making serving a breeze and adding a personal touch to your party. You can choose any flavour of ice cream you like, so it can be personalised to the birthday person’s taste.
Ingredients:
- 1 cup dark chocolate chips (62% cacao or more)
- 1/4 cup hazelnut coffee
- 1 tablespoon pure vanilla extract
- 7 eggs (separated)
- 1 cup granulated sugar
- 1 pint ice cream (mint chocolate chip recommended, softened)
Method:
Preheat the oven to 325°F (163°C). Grease and flour a 12 cup muffin tin.
Melt the dark chocolate chips in a double boiler or microwave, stirring until smooth. Stir in the hazelnut coffee and vanilla extract. Allow to cool slightly.
In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar until thick and pale.
In a separate bowl, beat the egg whites until they form soft peaks. Gradually add the remaining 1/2 cup granulated sugar and continue to beat until stiff peaks form.
Fold the melted chocolate mixture into the egg yolk mixture. Gently fold in the egg whites until no white streaks remain.
Spoon the mixture into the muffin cups. Bake for 15-18 minutes or until a toothpick inserted in the centre comes out clean.
Allow the cakes to cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely.
When cooled, cut each cake in half horizontally to create two layers.
Place a scoop of softened ice cream on the bottom layer of each cake, then top with the second layer, pressing down gently.
Freeze the mini-cakes for at least 1 hour or until the ice cream has set.
Before serving, allow the cakes to come to room temperature for a few minutes to soften slightly.
