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    You are in: Home / Recipes / Mini Chocolate Berry Cakes Recipe
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    Mini Chocolate Berry Cakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    Tisme's Note:

    These a great for a party or picnic. They are so yummy and so easy. The bases can be made the day before and filled on the day. I use an Italian amaretti biscuit as the flavour seems more intense. I use slices of strawberries or whole raspberries on the tops, but any berry can be used.

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    Units: US | Metric


    1. 1
      Put biscuits in a food processor and process into fine crumbs. Add melted butter and process until large clumps form.
    2. 2
      Press crumb mixture into mini muffin pans to make shells.
    3. 3
      Refrigerate shells whil making the filling.
    4. 4
      Melt chocolate and cream together and then cool.
    5. 5
      Add mascarpone and vanilla and beat until smooth. Refrigerate mixture until required.
    6. 6
      Stand chocolate mixture at room temperature 10 minutes before spooning into crumb shells.
    7. 7
      Spoon some passionfruit pulp over top of each filled shell and top each with a slice of strawberry.

    Ratings & Reviews:


    Nutritional Facts for Mini Chocolate Berry Cakes

    Serving Size: 1 (17 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 65.9
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 3.7 g
    Cholesterol 13.8 mg
    Sodium 5.8 mg
    Total Carbohydrate 2.9 g
    Dietary Fiber 0.1 g
    Sugars 2.6 g
    Protein 0.3 g

    The following items or measurements are not included:



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