Gourmet Goodies

Preparation:

Refrigerate Belgian Chocolate Sauce.

Preheat oven to 350 degrees. Butter a teflon muffin pan (12 muffins) and add a bit of flour to each muffin cup, shake to evenly distribute the flour, invert and tap out excess flour.

In a medium bowl, stir together the flour, baking soda, and salt and set aside. Combine the chopped chocolate and butter in a medium, heavy saucepan. Set over low heat stirring until melted. Set aside to cool. Using an electric mixer beat together the sugar, eggs and vanilla until foamy and pale in color, about 3 minutes. Add the flour mixture alternating with the milk (3 additions of 1/3 cup of the flour and 2 additions of 1/4 cup milk) mixing after each addition until just blended. DO NOT OVERMIX. Scrape down the sides of the bowl and stir in the melted chocolate. Fill the muffin cups 2/3 full with batter.

Using a mellon baller or teaspoon, scoop out a ball of the chilled Belgian Chocolate Sauce with Figs & Zinfandel and place in the center of each muffin cup. Fill the muffin cups with the remaining batter, covering the scoops of Belgian Chocolate Sauce.

Bake for 12 minutes; the tops will be puffed but soft to the touch. Do not overbake. Cool the mini cakes for 5 minutes in the pan, then invert onto a rack. Serve warm, sprinkled with confectioner's sugar and your topping of choice. The mini cakes can be made earlier in the day and warmed in the microwave prior to serving.

Makes 12