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.
I am on board with every aspect of this recipe! And, the pictures look gorgeous (per usual). Wish I lived next door to you so I could come beg for one of these cakes…
Thanks, Tina! If you lived next door I would totally always be making extra. You too, right? 😉
These are beautiful, and I especially love your photo of the currants, so pretty! I actually did see fresh currants in my local market the other day, I was surprised, they really are such beauties!
Thank you Crystal! Aren’t currants the prettiest!? You are so lucky, I wish we had them in stores around here!
Love this recipe – tiny, truffle sized cakes in individual serving cups is such a great idea. I love red currants too, but I find it hard to find them in Kentucky. I grew up eating red and black currants in Ireland. So delicious and good for you.
Absolutely stunning! I wish I could find fresh currants. They are beautiful and photograph so well. Great post, Kayley!