Mini Chocolate Cakes with Raspberry Drizzle
February 14, 2012
Greetings all and Happy Valentine’s Day to all of you who celebrate. Today is that holiday dedicated to romance, and the one thing I get excited about today is chocolate. Yes, Valentine’s Day is a day where I indulge, so I’m sharing one of my favorite dessert recipes, these little melty mini chocolate cakes that bake up in ramekins in just a few minutes, and then are drizzled in decadently sweet raspberry sauce.
These make a lovely little presentation for a dinner party – but even better, you can keep the batter stored in ramekins in your fridge and bake them one at a time for your own personal chocolate dessert.
Here’s what you need for four:
For four mini chocolate cakes:
4 ramekins (6-8 oz.)
¼ cup + 2 tbsp butter
2 tsp unsweetened cocoa
1 cup semi-sweet chocolate chips
¼ cup sugar
2 heaping tbsp flour
fresh mint (optional garnish)
For raspberry drizzle:
12 oz. fresh raspberries
2 tbsp cornstarch
4 tbsp sugar
¼ cup water
For raspberry drizzle, rinse raspberries and set aside a dozen for garnish. Place remaining raspberries, cornstarch, sugar, and water in a saucepan and cook on low stirring constantly until raspberries dissolve, about 4-5 minutes. Strain seeds with mesh strainer (use a fork to stir and keep seeds from blocking sauce from coming out). Set aside.
Preheat oven to 400°. Generously grease bottoms of ramekins with the 2 tbsp of butter (I keep it in a stick to make it easy to spread around) then dust inside and sides of buttered ramekin with ½ tsp unsweetened cocoa per ramekin.
In a double boiler (or metal bowl set on top of a saucepan filled with 3 cups boiling water) melt ¼ cup butter and chocolate chips together stirring constantly until they form a smooth liquid, set aside to cool for 2-3 minutes.
As the chocolate mixture cools, in a separate bowl, mix eggs, sugar, and 2 tbsp raspberry drizzle. Slowly add in chocolate mixture, one third at a time. Add 2 heaping tbsp flour, whisk together. Pour mixture into ramekins set on a baking sheet.
You can bake now or store them in the refrigerator until baking, just be sure to bring them to room temperature before you put them in the oven. Bake in a 400° oven for 15 minutes for a perfectly moist center. If you want it a little more runny (or “molten”) center pull cakes out at 13 ½ or 14 minutes. (Baking time may vary slightly for different size ramekins, these are 7 ounce Corningware.)
Allow cakes to cool for 3 minutes, use a butter knife and run it around the edges of your cake, then place a dessert plate on top (upside down) and flip it to reveal your mini cake on your plate.
I also learned this handy trick on Pinterest for the easiest way to fill a piping or Ziplock bag. Simply tuck your Ziplock bag into a glass and then to fill the bag with no mess, pour your berry sauce right into the glass.
Drizzle your mini cake with raspberry sauce and garnish with fresh raspberries and mint.
Printable recipe here.
Happy Valentine’s Day everyone, enjoy!