Wow, this really is the perfect little cake! I used Scharffen Berger cocoa, reduced the sugar to 1/3 cup, and added 1/4 tsp. almond extract. I baked it in a 6″ x 3″ cake pan, wrapped with a cake pan strip. I didn’t have pomegranate arils, so I garnished with fresh raspberries and sliced almonds.
source https://www.dessertfortwo.com/mini-chocolate-cake/#comment-27174434192415292
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