These simple little raspberry cakes were one of the first desserts I tried in my culinary school cafeteria, back almost 10 years ago. They were baked in a little ramekin and served just like that, no toppings or extras. And I was in love.
I’ve made these several times over the years and they’ve always been perfect, lovely , and rich. Though I prefer to cook them in mini bundt pans to give them a little more character. Top them with a dusting of powdered sugar and a raspberry, then serve them on a bed of raspberry coulis and you may just have the perfect dessert.
Served hot, room temp, or cold, these little cakes are always delicious. And the mini bundt size is just the right serving, since they are very rich. If you don’t have a mini bundt pan, you could bake them in a muffin tin, or in ramekins, but you will get fewer servings since they will hold more batter.
- 8 oz. Chocolate Chips, 60% cacao content or higher
- 14 T. (1¾ sticks) Butter, diced
- 2 T. Seedless Raspberry Jam(I use a a regular jam and strain the seeds out)
- 4 large Eggs
- ¼ c. Sugar
- 1 T. Vanilla Extract
- Powdered sugar, for dusting
- 12 Raspberries, for garnishing
- Preheat the oven to 325 degrees. Grease a non-stick mini bundt cake pan(12 mini bundts).
- 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 slightly and then invert the cakes onto a sheet of parchment.
- Dust cakes with powdered sugar and top each with a raspberry.
- Serve cakes warm, room temperature, or cold.