How to make it

  • Preheat oven to 350°F (180°C). Butter a 12-cup muffin pan or line with paper liners.In a large bowl, whisk together sugar and egg. Whisk in Cream and vanilla until blended. Without stirring, add flour, baking powder and salt; stir until batter is smooth and blended. Pour into prepared muffin cups. Bake for about 25 min or until tops spring back when lightly touched. Let cool completely.
  • Cream Filling: In a saucepan, whisk together sugar and egg; whisk in flour. Gradually whisk in heated Cream. Cook over medium-low heat, whisking constantly, for about 5 min or until thick. Transfer to a cool bowl; stir in vanilla. Place plastic wrap directly on the surface; refrigerate until chilled, 1 to 2 hrs.
  • Chocolate Glaze: In a heatproof bowl set over a saucepan of simmering water, heat Cream and chocolate, stirring until melted and smooth. Remove saucepan from heat; keep glaze slightly warm.
  • To assemble: If paper liners were used, peel papers from cakes. Cut each cake in half crosswise. Spread Cream filling over bottom layers and top with cake tops, pressing lightly. Spread chocolate glaze over tops. Refrigerate for about 30 min or for up to 1 day.

Reviews & Comments 6

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  • luisascatering 6 years ago
    I love these!
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  • midgelet 6 years ago
    very lovely indeed!
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  • notyourmomma 6 years ago
    Those are perfect! what a great job you did. How nice!!!
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  • chuckieb 6 years ago
    Wow Joce! Those are picture perfect beautiful! I don't bake often but boy would my FIL flip if I made these for him. Awesome post and great picture!
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  • DetroitTokyo 6 years ago
    Wow!!
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  • wynnebaer 6 years ago
    Oh, Joce....Les sees this and he'll be on his way to your house. It's his favorite!!!!
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