Flourless Chocolate Raspberry Cakes
Serves: Serves 12
Serve these little raspberry chocolate cakes with a fresh raspberry coulis, if desired.
  • 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
  1. Preheat the oven to 325 degrees. Grease a non-stick mini bundt cake pan(12 mini bundts).
  2. 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.
  3. 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.
  4. 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.
  5. Let cool slightly and then invert the cakes onto a sheet of parchment.
  6. Dust cakes with powdered sugar and top each with a raspberry.
  7. Serve cakes warm, room temperature, or cold.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/01/01/flourless-chocolate-raspberry-cakes/