MINI LEMON CAKES IN CHOCOLATE BOOTS
- Streamteam
- Aug 7, 2016
- 1 min read
Adorable mini lemon cakes are dipped in chocolate for a Puss in Boots-inspired treat.
INGREDIENTS 1 cup all-purpose flour 1/4 cup cornmeal 1/2 teaspoon baking powder 1/2 teaspoon salt 1 Meyer lemon 1 cup sugar 2 large eggs 1/4 cup olive oil 1/2 cup whole milk 4 ounces bittersweet (66%) chocolate
METHOD Preheat oven to 350°F. Grease and flour a mini bundt pan or muffin pan. In a medium bowl whisk together flour, cornmeal, baking powder, and salt Zest lemon into a large bowl, then cut in half and juice it, removing seeds. Add sugar and eggs to lemon and whisk until blended. Whisk in olive oil and milk, then stir in flour mixture for a smooth batter. Fill bundt cups 3/4 full. Bake 22-25 minutes, until edges are lightly browned. Let cool in pan 1 minute, then turn out onto a rack. Let cool. Once the cakes are cooled, melted chocolate in the microwave in 30 second increments, stirring in between, until smooth. Dip cake bottoms into chocolate and place onto a Silpat or waxed paper-lined baking sheet. Place sheet into the fridge until chocolate is set, then serve.
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