One-Bite Chocolate-Raspberry Cakes

one bite chocolate raspberry cakes

Recipe by Rochelle Palermo

  • Duration
  • Makes 20Servings


  • 5 oz. chocolate (60% cacao), chopped
  • 6 tbsp. butter
  • 2 large eggs
  • 3 tbsp. sugar
  • Whipped cream, for garnish
  • Freeze-dried raspberries, ground in food processor, for garnish


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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