Chocolate-Raspberry Cakelets
I love chocolate. I consider it an essential food group. But after indulging a bit too much during the holidays, I’m trying to cut back. As I’m leafing through my recipes to make a special treat for my sweetie on Valentine’s Day, I’m keeping an eye on the number of servings. I don’t want to make a whole cake I’ll feel obliged to eat. So I came up with these cakelets that combine two of my favorite flavors—chocolate and raspberries.
Chocolate-Raspberry Cakelets
Ingredients
- 3 1/2 tablespoons butter
- 2 1/2 tablespoons sugar
- 1/4 teaspoon vanilla
- 1 egg
- 2 tablespoons flour
- 1 tablespoon cacao powder
- 2 tablespoons almond flour
- 1/4 teaspoon baking powder
- 2 tablespoons milk
- pinch of salt
- 1 cup raspberries
- coarse sugar
- 1/2 cup whipped cream
Instructions
- Preheat the oven to 350 degrees F. Grease 4 silicone muffin cups (I used Wilton heart-shaped molds) with butter.
- Combine butter, sugar and vanilla in a bowl and beat with a mixer at medium speed until light and fluffy. Add the egg, beating well.
- Fold in the flour, cacao, almond flour and baking powder. Gently stir in milk.
- Place a layer of raspberries on the bottom of each muffin cup. (Put them tip down so the “holes” will be on the bottom once you’ve unmolded them). Save 4 raspberries for decoration. Fold the remaining raspberries into the batter. Spoon the batter over the raspberries in the muffin cups.
- Bake about 20 minutes, until the center of the cakelets feel springy. Remove from the oven and cool. Invert each cakelet onto a serving plate. Serve topped with a sprinkle of coarse sugar, a dollop of whipped cream and a raspberry.
