A perfect dessert for Valentine's Day.
Chocolate and fruit are an incredibly delicious combination. No wonder that food blogger Lena Fuchs (@mein_leckeres_leben) has conjured up these aromatic chocolate mini cakes with fresh raspberry sauce. The twist is in the details of these little treats: the dark coffee/chocolate centre will surprise and enchant family and friends.
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Ingredients (for 4 mini cakes)
Mini cakes
- 3 eggs
- 50 g fine unrefined cane sugar
- ¼ tsp vanilla powder
- 3 tbsp light spelt flour
- 1 tbsp ground almonds
- 1 pinch of salt
- 120 g white chocolate
- 50 g butter
- 2 tbsp cream
- Some butter + flour for the moulds
Filling
- 40 g dark chocolate
- 1 tbsp cream
- 4 tbsp espresso
Raspberry sauce
- 250 g raspberries, frozen or fresh
- 1 tbsp icing sugar
- 1 pinch of vanilla, ground
Method
- Chop the dark chocolate for the filling.
- Place the espresso and cream in a small pan, warm at a low heat, add the dark chocolate and allow to melt. Leave to cool until it has a thick, creamy consistency.
- To make the mini cakes, grease the molds with butter and sprinkle thinly with flour.
- Mix the eggs with the sugar and vanilla until light and fluffy.
- Chop the white chocolate and melt gently with the butter and cream in a small pan.
- Pre-heat the fan oven of your Falcon range cooker to 190 °C..
- Using a whisk, gently fold the flour, ground almonds and salt into the beaten egg mixture.
- Finally, gently fold in the white chocolate mixture.
- Fill the molds halfway with the cake mixture.
- Pour a tsp of the dark chocolate mixture into each mold and cover with the remaining cake mixture.
- Bake the cakes in the oven for 18-20 minutes, the cakes should still be slightly soft on the inside.
- Puree the ingredients for the raspberry sauce.
- The mini cakes are best served slightly warm with the raspberry sauce on the side. Enjoy!