Favorite Mini Fudgy Chocolate Cake with Fresh Blackberry Compote

Warm rich chocolate. Is there anything more satisfying, decadent, or romantic? I say there isn't and just perhaps you'll agree once you taste this Mini Fudgy Chocolate Cake with Fresh Blackberry Compote. With the exquisite essence of rich chocolate and sweet-tart blackberry in every single bite you shall experience the opulent luxury of chocolate. While this chocolate cake is miniature in stature, it’s certainly not lacking in flavor or history. Before the 17th century, chocolate was an exclusive luxury primarily enjoyed as a drink. However, in 1828, Coenraad van Houten of the Netherlands invented a method to extract fat from the cacao liquor which produced cacao butter and made chocolate more affordable to manufacture and more accessible. Still cacao was mostly enjoyed in drink form. The earliest recipe for chocolate cake published in America was featured in The Lady’s Receipt Book authored by Eliza Leslie in 1847 but it was more loaf like in texture. However, fluffy chocolate cake as we know it today didn’t arrive in bakeries or restaurants until after 1886 when American chefs began to utilize baking powder and add powdered chocolate directly to the batter. Then nearly 100 years later, in the 1990s, Molten chocolate cakes gave us the best of both worlds by infusing chocolate into the batter and using it as a decadent filling. Regardless of preference, chocolate cake is undoubtedly one of the most satisfying desserts after a long day or for a romantic evening. This recipe is sure to delight and surprise with the unique pairing of rich chocolate and sweet-tart blackberry!

Unbalanced

% Daily Values based on a 2,000 calorie diet