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Credit: Photography by Kate Mathis

Recipe Summary test

Yield:
Makes 20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In saucepan, melt chocolate and butter over low; let cool slightly. In bowl, using electric mixer, beat eggs and sugar on medium-high until light and frothy, about 2 minutes. Fold in chocolate mixture. Coat 20 nonstick mini-muffin cups with cooking spray; divide batter among cups. Bake at 325° until cakes are puffed but centers are still moist, about 8 minutes; let cool for 2 minutes. Invert cakes; let cool completely. Top with whipped cream. Dust with raspberry powder.

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