Little Chocolate Spice Cakes with Mocha Sauce - semi-sweet chocolate pieces

Method

• Preheat oven to 375F.
• 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 375F 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.
• 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.
• Assembly: 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.