Chocolate Babycakes

READY IN: 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    ounces semisweet chocolate
  • 2
    tablespoons butter
  • 3
    tablespoons sugar
  • 18
    teaspoon vanilla
  • 1
    egg, separated
  • 1
    tablespoon flour
  • 2
    tablespoons raspberry jam
  • 2
    tablespoons heavy cream
  • 1
    ounce semisweet chocolate
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DIRECTIONS

  • Melt 3 ounces chocolate in a double boiler, let cool.
  • Cream butter, sugar and vanilla until fluffy for 30 sec.
  • Add egg yolk and stir in flour, melted chocolate.
  • Beat egg white in a separate bowl until foamy with 1 tbsp sugar.
  • Fold into chocolate mixture.
  • Fill 8 mini muffin tins 2/3 full.
  • Drop 1/2 tsp of jam in center and refill with mixture.
  • Bake at 325 degrees for 15 minute Let Cool.
  • Dip top of cakes with glaze prepared from cream and 1 oz of chocolate mixed together.
  • Top with raspberries if desired.
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