These little white chocolate mini pound cakes are moist and delicious – topped with fresh blueberries – they’re a perfect date night dessert! The white chocolate makes them sweet but not too rich. They’re my new favorite – and they’re ready in less than 20 minutes. 

I love how EASY this dessert is! I started with my recipe for Carnival Cruise’s Melting Chocolate Cake but switched it up to white chocolate and went from there. I also had some blueberries in the freezer so I grabbed a handful of those out first – and let them thaw in cool water while I was making up the cakes.  

 

How do you make mini pound cake? 

It’s super simple! Start by melting together chocolate and butter. I used Baker’s Chocolate and broke it up and melted them together in the microwave – stirring every 30 seconds. Then you just add in flour, eggs and sugar. And into ramekins they go! It couldn’t be more simple! Bake them for 14-17 minutes – you want to check them with a toothpick. If you get it BEFORE the toothpick is clean when you pull it out – it will be a little like a lava cake – or cook it an extra couple minutes and it will be all cooked but very moist and delicious!

 

What to serve with mini pound cakes for 2? 

These mini pound cakes for two are delicious on their own with just a sprinkle of powdered sugar. I got one of those handy powdered sugar sprinklers and it’s perfect – shakes just the right amount and adds a TOUCH of sweetness. Then I topped it with my thawed blueberries. 

 

Other Easy Delicious Desserts

• Carnival Cruise Chocolate Melting Cake
• Peach Cobbler
• Cherries in the Snow

White Chocolate Mini Pound Cake

These little white chocolate mini pound cakes are moist and delicious – topped with fresh blueberries – they’re a perfect date night dessert! The white chocolate makes them sweet but not too rich. They’re my new favorite – and they’re ready in less than 20 minutes.

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Prep Time 5 mins

Cook Time 17 mins

Total Time 22 mins

Course Dessert

Cuisine American

Servings 2 cakes

Calories 724 kcal

Equipment

• Creme Brulee Ramekins
• Silicone spatula
• Batter Bowl
• Small Batter Bowl with Lid
• Hand sifter

Ingredients

  

1x2x3x

• 3 oz white chocolate
• 6 tbsp butter
• 2 eggs
• 3 tbsp sugar
• 3 tbsp flour
• 1 tbsp powdered sugar
• 2 tbsp berries

Instructions

 

• Melt the chocolate and butter in microwave at 30 seconds at a time and stir until melted (about 1.5 minutes) and set aside
  3 oz white chocolate, 6 tbsp butter
• In a separate bowl, mix eggs and sugar with a mixer on low for 1-2 minutes,
  2 eggs, 3 tbsp sugar
• Add flour and mix for another minute
  3 tbsp flour
• Add the egg mix to the melted chocolate and mix
• Pour the batter in two greased ramekins
• Bake in the oven – right on the rack – at 390°F for 17 minutes
  2 tbsp berries, 1 tbsp powdered sugar
• Shake powdered sugar on top with sifter and serve with berries

Nutrition

Serving: 1cakeCalories: 724kcalCarbohydrates: 63.6gProtein: 7.2gFat: 51.1gSaturated Fat: 32.2gCholesterol: 255mgSodium: 337mgPotassium: 89mgFiber: 0.5gSugar: 54.1gCalcium: 35mgIron: 1mg

Keyword cake, chocolate

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