Chocolate Honey Cakes with Mocha Cream Sauce

Cooking Recipes Catalogue

FIRST PRIZE WINNER: 2002 Hershey's 'I Resolve to Eat More Chocolate' Recipe Contest. Rich and dense, these individual honey-flavored fudge cakes are smothered in a delectable chocolate sauce. They're sure to please!

INGREDIENTS (for 8 servings):


  • Heat oven to 325 F. Butter eight 3/4-cup ramekins or custard cups.
  • Place chocolate pieces in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Cool.
  • Beat butter and sugar in large mixer bowl until fluffy. Add egg yolks, beat well. Blend in cooled chocolate, honey and 3 tablespoons coffee liqueur. Add coconut and flour; beat until blended.
  • Beat egg whites in separate bowl with clean beaters until stiff peaks form. Fold half the egg whites into batter to lighten; fold in remaining egg whites. Divide batter evenly into the prepared ramekins.
  • Bake 23 to 25 minutes or until wooden pick inserted into center of cakes has just a few crumbs sticking to it. Remove cakes from oven; cool on wire rack. (Cakes will fall slightly.)
  • Heat whipping cream in small saucepan over medium heat until it comes to a simmer. Remove from heat; add chocolate chips and remaining 2 tablespoons coffee liqueur. Stir until chocolate is melted and mixture is smooth.
  • To serve, run a small, thin knife around the sides of each ramekin. Invert each cake onto dessert plate; spoon sauce over top. Garnish with coconut and powdered sugar.