Ingredients
- 8 oz. Chocolate Chips, 60% cacao content or higher
- 14 T. (1 3/4 sticks) Butter, diced
- 2 T. Seedless Raspberry Jam(I use a a regular jam and strain the seeds out)
- 4 large Eggs
- 1/4 c. Sugar
- 1 T. Vanilla Extract
- Powdered sugar, for dusting
- 12 Raspberries, for garnishing
Instructions
- Preheat the oven to 325 degrees. Grease a non-stick mini bundt cake pan(12 mini bundts).
- Place the chocolate, butter, and jam in a saucepan. Melt over medium/low heat, stirring well, until chocolate is melted and the mixture is well combined. Remove from heat and cool to lukewarm, stirring often, about 10 minutes.
- While the chocolate mixture is cooling, whisk the eggs, sugar, and vanilla in a large bowl until well blended, about 1 minute. Gradually whisk in the cooled chocolate mixture.
- Divide the batter among prepared dishes. Bake cakes until a tester inserted into the center comes out with some moist batter still attached, about 20 minutes.
- Let cool slightly and then invert the cakes onto a sheet of parchment.
- Dust cakes with powdered sugar and top each with a raspberry.
- Serve cakes warm, room temperature, or cold.
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