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Ingredients
| semisweet baking chocolate squares: 3 oz |
| salted butter: 2 Tbl |
| granulated sugar: 3 Tbl |
| vanilla extract: 1/8 tsp |
| eggs: 1 (separated) |
| all-purpose flour (unsifted): 1 Tbl |
| raspberry jam: 2 Tbl |
| heavy whipping cream (fluid): 2 Tbl |
| semisweet baking chocolate squares: 1 oz |
Chocolate Babycakes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
8 serving(s)
Tags
- 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.