Chocolate bouchons with fresh raspberries
By Eat More Chocolate Team Miscellaneous Valentines Day Baking
April 16, 2015
This small but indulgent bite-size dessert features rich, moist cork-shaped chocolate cakes filled with luscious bits of melted chocolate, served topped with fresh raspberries and a drizzle of vibrant raspberry syrup.
Directions
Preheat oven to 350 degrees F.
Spray muffin pan or bouchon baking mold with cooking spray.
Prepare cake mix according to package directions. Add 2 cups mini chocolate chips to the batter.
Portion batter 2/3 full into a 2" x 1" deep muffin pan or bouchon baking molds.
Bake for 20-25 minutes. Test with a wood skewer or toothpick - it should come out clean but not dry.
Transfer mini bouchon chocolate cakes to a cooling rack. After cooling for a few minutes invert the bouchon pan and let them cool.
Meanwhile place 1 cup raspberry jam in saucepan and warm.
Arrange mini bouchon chocolate cake on plate and drizzle one teaspoon warm raspberry jam over each and garnish with red raspberries.