Fudgy Mexican Chocolate Cakelettes #FWCon
As you all know from my Food and Wine Conference 2015 post, I love this conference. What I did not mention earlier is the fabulous contests offered to attendees. Last year I was honored that my Caramel Macchiato Brownies won third place in the Dixie Crystals contest.
This year, Dixie Crystals is sponsoring the Chocolate Dessert Recipe Contest and I KNOW the competition is going to be steep. How do I, already, know this? Because I have become close friends with so many of the bloggers who attended the conference and they are incredibly talented.
I chose to make individual chocolate cakelettes. I wanted them to be fudgy and chocolatey and a tad unusual. I love the speculoos/cocoa spread that I used in my Salted Chocolate Cocoa Crispies and thought the cinnamon in the spread would work, beautifully, in this dessert.
The first round was shared with a group of friends on my birthday and they loved them. Two itty bitty problems; I was not, completely, satisfied with the results and I forgot to write down the recipe I created. Oops!
I, literally, tracked down my friend Barb to get her and her husband Rommel’s opinions of my fourth round. I took it as a really good sign that the only words either one could come out with were, “OH MY GOD!”
As tempted as I was to call Fudgy Mexican Chocolate Cakelettes, OMG Cakelettes, I knew you would need a few descriptive hints of what lies within. The chocolate comes from chocolate chips and mini chocolate chips and the Mexican component comes from the cinnamon flavor that is prevalent in the speculoos/cocoa spread. As for the fudgy part? After just one bite, you will, easily, understand how that word made its way into the name.
Will Fudgy Mexican Chocolate Cakelettes win this year’s Dixie Crystals Chocolate Dessert Recipe Contest? I have no idea. The only thing I know for sure is that you will be a winner in your home when you make a batch.
| Fudgy Mexican Chocolate Cakelettes #FWCon | Print |
- 14 tablespoons unsalted butter
- ¾ cup Dixie Crystals light brown sugar
- ½ cup Dixie Crystals sugar
- 1 teaspoon vanilla extract
- 1¼ cups all purpose flour
- ½ teaspoon salt
- 2 eggs, room temperature
- 1¾ cup chocolate chips, divided
- 1 cup mini chocolate chips
- 24 teaspoons speculoos/cocoa spread
- Preheat the oven to 350°. Set aside a 12 cup muffin tin.
- Microwave the butter, Dixie Crystals light brown sugar and Dixie Crystals sugar together in a large bowl until the butter is melted. Whisk until the mixture is smooth. Whisk in the vanilla followed by the flour and salt.
- Continue to whisk the batter while adding the eggs.
- Add 1 cup chocolate chips and stir until they are melted. Fold in the mini chocolate chips.
- Spray the pan with nonstick cooking spray.
- Scoop 2 tablespoons batter into each muffin cup. Scoop 2 teaspoons speculoos/cocoa spread into the middle of each cup. Top each cup with 2 tablespoons brownie batter.
- Bake at 350° for 18 minutes, rotating the pan front to back halfway through.
- Remove from the oven and cool completely.
- Once the cakelettes have cooled melt ¾ cup chocolate chips. Set aside to cool for 5 minutes.
- Use a small metal spatula to go around the edge of each muffin cup. Remove the cakeletts and turn them upside down. Place the cakelettes on a cooling rack that has a piece of wax paper underneath.
- Transfer the melted chocolate into a quart size plastic freezer bag. Seal the bag and cut a very small piece off one of the bottom corners.
- Drizzle the chocolate over each cakelette.
