Global Veg » A Culinary Journal

Individual Raspberry Chocolate Cake

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The thought process in developing a recipe is rather convoluted- at least for me anyway. A trip to Le Pain Quotidien, where my husband bought some rice pudding in these mini Weck jars was the real instigator. These 7 ounce jars where so adorable and the perfect size for an after dinner treat, that I could not resist a trip to the store to buy more.

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The next phase in recipe development was thinking about something sweet to make in them. That was easily solved when I saw some Guittard Cocoa Rouge in my pantry. I knew I wanted to make mini chocolate cake. Honestly, though what’s the fun in that. My blog was looking a little to monotonous on the color side lately and needed a boost. Given that it is just about Valentine’s day, something red was perfect.

mini raspberry chocolate cake_0001What’s red and goes so well with chocolate? Raspberries, of course. My son was very specific that he did not want raspberry jam from the store. Only fresh raspberry jam would do.

I layered some in each jar and baked away. Admittedly, I did manage to overflow some of the jars. Those jars though had the most amazing chewy mini chocolate cookies  as toppers. The others got some fresh fruit.

All amazing.

Happy Valentine’s Day!

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Individual Raspberry Chocolate Cake

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6-8 servings

Ingredients

    For the Raspberry Sauce
  1. 6 ounces fresh raspberries
  2. 2 tablespoons sugar
  3. 1 tablespoon cornstarch
  4. For the chocolate cake
  5. 1 cup all-purpose flour (or gluten free flour blend or whole wheat pastry flour)
  6. 1/2 cup almond meal
  7. 1 1/2 cups sugar
  8. 1/2 cup cocoa (I used Guittard Cocoa Rouge but any cocoa will be fine)
  9. 1/2 teaspoon salt
  10. 1 teaspoon baking soda
  11. 1/2 teaspoon baking powder
  12. 1 teaspoon vanilla
  13. 1 tablespoon apple cider vinegar (or any kind you have at home)
  14. 1/3 cup canola oil
  15. 1 cup water (or 1/2 cup water, 1/2 cup any kind of milk)

Method

    Raspberry Sauce
  1. Add all the ingredients to a food processor and roughly chop the raspberries.
  2. Add to a saucepan and cook over low/medium heat while you prepare the batter.
  3. Chocolate Cake
  4. Add all the dry ingredients to a mixing bowl and whisk together.
  5. Add the remaining ingredients and whisk or mix together until no lumps remain.
  6. Add about 2 tablespoons of batter into your mini jars (enough to cover the bottom).
  7. Add a tablespoon of raspberry sauce.
  8. Add more batter to get to about 1/2 way up the jar.
  9. Bake for about 30 minutes.
  10. Serve with fresh raspberries and remaining sauce.

Notes

I used 7 ounce weck jars to bake these cakes. Alternatively, use a cupcake pan or even a regular cake pan.

https://globalveg.com/2015/02/12/raspberrychocolatecake/

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