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Mini Chocolate Cakes with Dark-Chocolate Ganache

Recipe photo courtesy of John Kernick

Bake these little cakes one to two days ahead, so their rich, chocolaty flavor has a chance to bloom. The ganache can be made one week ahead and stored in the refrigerator; rewarm it over a saucepan of simmering water or in the microwave just until loose and pourable. The cakes can be assembled and stored at room temperature up to four hours. For an expert tutorial from Martha on how to make chocolate curls, go to

Source: Martha Stewart Living, December 2013
Total Time Prep Yield


Mini Chocolate Cakes

Dark-Chocolate Ganache


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