Mango & Pink Peppercorn Chocolate Cake Bites Recipe


Your heart will go pitter-patter thanks to these mildly spicy, sweet and fruity chocolatey cake bites.
Makes: Makes about 40 cakes
Skill Level: None

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Step 1

In small saucepan, combine mango nectar and crushed peppercorns. Bring to boil, then reduce heat and simmer 15 to 18 minutes or until reduced to 1/3 cup. Let cool 10 minutes and strain through a fine wire-mesh strainer, discarding solids.

In small saucepan, whisk together reduced mango nectar, sugar, egg yolks and lemon juice. Cook over medium-low heat 5 to 8 minutes or until mixture thickens enough to coat the back of a spoon, stirring constantly. Remove from heat and stir in butter, 1 piece at a time, until melted. Cover with plastic wrap and refrigerate until cold.

For cake, preheat oven to 350°F. Spray 20-Cavity Mini Heart Dessert Shell Pan with vegetable pan spray.

In large bowl, combine flour, cocoa powder, baking powder, baking soda and salt.

In large bowl, beat butter, sugar and 1/4 teaspoon peppercorns with electric mixer until light and fluffy. Add egg and vanilla extract; beat until well combined. Alternately add flour mixture and buttermilk in three additions, beating until just combined. Spoon 1 tablespoon batter into each pan cavity.

Bake 9-11 minutes or until toothpick inserted in center of cakes comes out clean. Cool in pan 10 minutes. Cool completely on cooling grid.

Fill centers of cakes with about 1 teaspoon curd and sprinkle with remaining peppercorn.

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Ingredients

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3/4 tesspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons (3/4 stick) butter, softened

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