This recipe is worth trying to enjoy the aroma from the oven while these mini chocolate bundt cakes are baked, not to speak about the irresistible raspberry filling.
Servings for 9
Preheat oven to 200ºC.
Cut chocolate into chunks, place in a glass bowl with the diced butter, and heat with Bain-Marie. Stir until melted. Add whipping cream and stir again.
Whisk eggs and sugar with a mixer until it doubles its size.
Add chocolate and whisk again until well-combined.
Sift the flour and the baking powder over the batter and mix again until the dough is smooth and light.
Last, add raspberries and spread the dough evenly.
Grease the mould and fill. Bake at 200ºC for 25-30 minutes. Time may vary, so prick the dough before removing it from the oven to be sure it is ready. This cake is a bit wet, so try to enjoy it before it gets dry.
Once they are cold, remove the moulds and decorate with icing sugar, like it was snowing over them. You can add an extra raspberry on the top.
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