Description
Delightful mini chocolate drop cakes filled with raspberries, rich in flavor and perfect for any sweet craving.
Ingredients
Scale
- 200g dark chocolate
- 150g unsalted butter
- 150g caster sugar
- 3 large eggs
- 100g plain flour
- 1 tsp baking powder
- 100g fresh raspberries
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat the oven to 180°C (350°F).
- Grease and line a mini muffin or cake tray.
- Melt the dark chocolate with butter in a heatproof bowl over simmering water.
- In a separate bowl, whisk the eggs with sugar until light and fluffy.
- Stir in the melted chocolate mixture and vanilla extract.
- Sift in flour, baking powder, and salt, folding gently until just combined.
- Add fresh raspberries and carefully fold through.
- Spoon the batter into the prepared tray, filling each cavity ¾ full.
- Bake for 12–15 minutes until set but still soft inside.
- Allow to cool slightly before removing from the tray.
Notes
For extra indulgence, dust with cocoa powder or drizzle with melted chocolate before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 12g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: chocolate, raspberry, mini cakes, dessert, baking