Chocolate bouchons with fresh raspberries

By Eat More Chocolate Team      

April 16, 2015

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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.



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.


1 box of chocolate cake mix

2 cups mini chocolate chips

1 pint fresh raspberries

1 jar raspberry jam