This has long since been one of my favorite desserts. Served chilled, these individual cakes are dense in texture and rich in flavor. I top mine with a white chocolate cream(for which the recipe is embarrassingly easy) and a fresh raspberry. To plate them individually, set them on top of a raspberry coulis for more raspberry flavor.
You can bake these cakes in muffin tins or 1/2 c. ramekins. For small servings(this cake is rich), I bake mine in mini bunt molds.
I promise these will be a hit anywhere you serve them! I sent my husband to work with a plate of them and he seemed quite upset that I didn’t save more for us to eat(meaning himself) =)
*This recipe is gluten free!
Ingredients(Chocolate Raspberry Cakes):
- 8 oz. Semi-sweet chocolate chips
- 14 T. (1 3/4 sticks) Butter, diced
- 2 T. Seedless Raspberry Jam
- 4 large Eggs
- 1/4 c. Sugar
- 1 T. Vanilla Extract
- Preheat the oven to 325 degrees. Lightly grease 6 1/2c. ramekins(arrange dishes on a baking sheet) or 9 Muffin tins.
- Place the chocolate, butter, and jam in a saucepan. Melt over medium/low heat, stirring well, until chocolate is melted and the mixture is well combined. Remove from heat and cool to lukewarm, stirring often, about 10 minutes.
- While the chocolate mixture is cooling, whisk the eggs, sugar, and vanilla in a large bowl until well blended, about 1 minute. Gradually whisk in the cooled chocolate mixture.
- Divide the batter among prepared dishes. Bake cakes until a tester inserted into the center comes out with some moist batter still attached, about 20 minutes.
- Let cool. serve cakes warm, room temperature, or cold.
Ingredients(white chocolate cream):
- 10 oz. good quality White Chocolate Chips
- 16 oz. Frozen Whipped Topping, thawed.
- Melt the white chocolate in a heat-safe bowl over a hot water bath. Remove from the heat and let cool for about 10 minutes.
- Melt 1/2. c. of the whipped topping and whisk into the white chocolate *This will help the chocolate not to harden when the whipped topping is folded in.
- Add the remaining whipped topping to the mixture and gently, but quickly ford it into the chocolate. Chill the mixture, stirring it on occasion to help it set evenly.
Ingredients(Raspberry Coulis):
- 1 c. fresh or frozen Raspberries
- 2 T. Sugar
- Place the raspberries and sugar in a small food processor. Puree until liquid. Strain the puree through a sieve and chill.
Leave a Reply