Title: Little Chocolate Spice Cakes with Mocha Sauce
Categories: Dessert Cupcakes
Yield: 8 Servings

1/3	c	Semi-sweet chocolate pieces
3	tb	Butter
1/4	c	Sifted flour
1/4	ts	Cinnamon
1/16	ts	Ginger
1/16	ts	Nutmeg
1/16	ts	Cloves
1/16	ts	Salt
2		Egg whites
1/8	ts	Cream of tartar
6	tb	Sugar
1/2	c	Whipping cream
1	lb	Strawberries; rinsed, hulled and sliced
MOCHA SAUCE
1/3	c	Milk
1/4	c	Sugar
1	ts	Vanilla extract
1/2	ts	Instant espresso powder
2/3	c	Semisweet chocolate pieces

SPICE CAKES: Preheat oven to 375 degrees. Melt chocolate and butter over hot, not boiling, water. Set aside. Stir together flour and spices. In separate bowl, beat egg whites and cream of tartar until foamy. Add sugar, a tablespoon at a time, beating constantly, until whites are stiff and sugar is dissolved (rub between thumb and forefinger to test). Sprinkle flour mixture over egg whites; gently fold in. Gradually fold in slightly cooled melted chocolate. Gently spoon batter into each of 8 buttered and floured or nonstick 2-3/4 inch muffin cups. Bake in a 375 degree F oven just until top springs back when lightly touched, about 15 minutes. Let cakes cool in pan 5 minutes, then turn out onto rack to cool completely. Wrap tightly in plastic wrap or foil if not to be used immediately, or freeze for later use. Prepare Mocha Sauce.

MOCHA SAUCE: Combine all ingredients except chocolate in glass measuring cup or bowl. Cook on 100% (High) in microwave for 1-1/2 to 2 minutes or until milk is very hot. Add chocolate pieces; stir until chocolate is melted and mixture is very smooth. Serve warm or cover and chill to reheat for later use.

TO ASSEMBLE LITTLE CHOCOLATE SPICE CAKES: Whip the 1/2 cup whipping cream until stiff. Split chocolate cakes crosswise and fill with some of the whipped cream and a few berry slices. Arrange cakes on 8 dessert plates and surround each with additional strawberry slices and more whipped cream. Drizzle with warm Mocha Sauce.

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