Chocolate-Raspberry Cakelets

cakelet on a plate

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 chocolate-raspberry cakelets that combine two of my two favorite flavors—chocolate and raspberries.

cakelet on a plate

Chocolate-Raspberry Cakelets

Course Dessert
Servings 4 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.
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