As I might have previously mentioned…actually, I’m not sure that I did, I’ve been pitching in with desserts for the Utah Festival Opera this summer. They have a little cafe stationed outside of the theater that serves desserts and such during intermission. So, 4 days a week for the last month I’ve been sending all sorts of treats over, including this one.
It is definitely a favorite.
CHOCOLATE BERRY TRUFFLE CREAM CAKES
I am also very much going to use all this dessert making as an excuse for my dismal production of posts in the last week or so. And my terrible lack of comment response. I feel like the worst blogger ever.
This is the last week, folks.
Then it’s back to normal…..no, wait.
I’m going on vacation. Er, well, camping, anyway.
So two more weeks and normalcy will resume.
These little cakes stem from a base recipe that I use all the time for flourless chocolate cakes. They taste like little raspberry truffles, are gluten-free, and are SO easy to make.
So easy.
I don’t even bother melting the chocolate in a double boiler. It’s a one bowl gig and it takes about 5 minutes to whip up the batter. If that.
I topped these lovely ladies with an assortment of berries, including fresh currants. I think they may just be one of the most gorgeous things to ever grace this planet.
They’re like little rubies clinging to stems.
I’ve never seen them for sale in any grocery store around me, though. I live close to a berry farm so I lucked out with these.
Though the recipe calls for raspberry jam, you could use any other flavor you prefer as well. I’ve been using a sour cherry lately that is pretty great.
- 1 recipe Chocolate Raspberry Cakes, baked into ramekins or heavy duty cupcake liners(as pictured)..should make about 8 cakes.
- 2 C. Heavy Cream
- 2 T. Sugar
- ½-3/4 C. Assorted Fresh Berries
- Powdered Sugar, for dusting
- Refrigerate cakes until cold.
- Whip the heavy cream together with the sugar until it forms stiff peaks.
- Place in a piping bag and pipe a swirling on top of each cake.
- Place a few berries on top of the whipped cream mounds and dust each cake with powdered sugar.
- Serve chilled.
