Chocolate Bouchons with Fresh Raspberries
Recipe from
The Food Channel
This small but indulgent bite-size dessert features rich, moist cork-shaped chocolate cakes filled with luscious bits of melted chocolate, served topped with fresh raspberries and a drizzle of vibrant raspberry syrup.

Prep Time:
10 mins
Total Time:
30 mins
Ingredients
-
1 boxof chocolate cake mixsee savings

-
2 cupsmini chocolate chipssee savings

-
1 pintsfresh raspberriessee savings

-
1 jarraspberry jamsee savings

Directions
1.
Preheat oven to 350 degrees F.
2.
Spray muffin pan or bouchon baking mold with cooking spray.
3.
Prepare cake mix according to package directions. Add 2 cups mini chocolate chips to the batter.
4.
Portion batter 2/3 full into a 2" x 1" deep muffin pan or bouchon baking molds.
5.
Bake for 20-25 minutes. Test with a wood skewer or toothpick - it should come out clean but not dry.
6.
Transfer mini bouchon chocolate cakes to a cooling rack. After cooling for a few minutes invert the bouchon pan and let them cool.
7.
Meanwhile place 1 cup raspberry jam in saucepan and warm.
8.
Arrange mini bouchon chocolate cake on plate and drizzle one teaspoon warm raspberry jam over each and garnish with red raspberries.
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