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.


Chocolate Bouchons with Fresh Raspberries

by 1  person


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Prep Time: 10 mins
Total Time: 30 mins
 
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Ingredients
  • 1  box
    of chocolate cake mix
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  • 2  cups
    mini chocolate chips
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  • 1  pints
    fresh raspberries
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  • 1  jar
    raspberry jam
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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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