Mini Coffee Bundt Cakes With Meringue Caps - cooking recipe

Ingredients

3 oz dark chocolate, coarsely chopped
12 tbsp butter or margarine
1 tsp vanilla extract
1 1/4 cup sugar
3 None eggs
1 1/2 cups all purpose flour
1 pinch baking powder
1 tbsp cocoa powder
1/3 cup coffee liqueur (such as Kahlua)
1/2 cup heavy cream
2 None egg whites
None None powdered sugar for dusting

Preparation

Preheat the oven to 325\u00b0F. Melt the chocolate over a double boiler. Grease a 24-well mini-Bundt cake pan. Whisk the butter, vanilla extract and 4 oz of sugar until creamy. Stir in the eggs one at a time. Mix the flour, baking powder and cocoa and stir it into the butter mixture alternating with the liqueur. Stir in the melted chocolate and the cream.
Put the cake batter into a piping bag, with a large nozzle and pipe the mixture into the wells of the cake pan. Bake the cakes for 10-12 mins. Leave the cakes to cool in the cake pan on a wire rack. Repeat the process, as necessary until the cake batter is used up.
Beat the egg whites until stiff, slowly add the remaining sugar and continue beating for about 10 mins. Fill a piping bag with the egg whites and pipe them onto half the cakes. Bake the meringues with a butane torch or under the broiler for 1-2 mins. Sprinkle the remaining cakes with powdered sugar.