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.
Ingredients:
- 1 box of chocolate cake mix
- 2 cups mini chocolate chips
- 1 pint fresh raspberries
- 1 jar raspberry jam
1. Preheat oven to 350 degrees F.
2. Spray muffin pan or bouchon baking mold with cooking spray.
3. Prepare cake mix according to package directions. Add 2 cups mini chocolate chips to the batter.
4. Portion batter 23 full into a 2" x 1" deep muffin pan or bouchon baking molds.
5. Bake for 20-25 minutes. Test with a wood skewer or toothpick - it should come out clean but not dry.
6. Transfer mini bouchon chocolate cakes to
a cooling rack. After cooling for a few minutes invert the bouchon pan
and let them cool.
7. Meanwhile place 1 cup raspberry jam in saucepan and warm.
8. Arrange mini bouchon chocolate cake on plate and drizzle one teaspoon warm raspberry jam over each and garnish with red raspberries.
