Cakes & Baking

Chocolate Raspberry Upside-Down Truffles

recipe image


It’s February! Which capability that we can talk frankly about Valentines Day.

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V-day has a pair of excellent outcomes on society.

The first is causing the male half of heterosexual relationships to scramble huge-eyed around lingerie stores*, awkwardly picking up bits of lace and string and thinking bloody exhausting about what size to pick out because within the event that they take hold of a beneficial and his accomplice’s a medium there will be hell to pay.

*Expose that this phenomenon takes popularity finest once they’ve realized midway thru the 14th why they’ve been getting the stink survey – cool shoulder combo all day.


The 2nd elevate out is making the single folks exactly ten thousand instances more most likely to spend inordinate portions of haagen dazs while binging on rom-coms and due to this reality sobbing into their bubble bathtub.


The third elevate out is the frequent uncontrollable skedaddle to get a thrillingly over-the-high chocolate dessert. I rather love this elevate out.

My contribution to societal chocolate titillation is that this: fudgy cake topped with brilliant raspberries. Dessert at its sexiest.

First, you pack new (or thawed from frozen) raspberries into particular person ramekins, and high them with a neatly off chocolate batter.


Then you bake them. Right here is the set up the magic occurs. The raspberries and brown sugar soften into a luscious raspberry sauce that tops the cakes when modified into over.


Wait on heat. With a pile of softly whopped cream.


Is correct me or is it gettin’ kinda sizzling in here *tugs collar*…

Chocolate Raspberry Upside-Down Truffles

Wait on heat, with whipped cream or softened vanilla ice cream. Yields four particular person cakes.

  • 2 ozsemisweet chocolate, chopped (or 1/3 cup chocolate chips)

  • 1/4 cup butter, softened, plus more for buttering dishes

  • 2/3 cup brown sugar, plus 6 teaspoons

  • 3 cups frozen raspberries

  • 2 egg yolks

  • 1/2 tsp vanilla extract

  • 2/3 cup flour

  • 1/2 cup unsweetened cocoa powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 2/3 cup buttermilk

1. Preheat oven to 350 levels F. Space chocolate in a tumbler measuring cup and microwave on 50% vitality for 1 minute. Scuttle, and continue in 30 2nd intervals except chocolate is half melted. Scuttle to melt utterly. Space apart to chill.

2. Generously butter four 1-cup ramekins and living on a rimmed baking sheet. Sprinkle 2 teaspoons of brown sugar within the bottom of each and every. Divide raspberries amongst dishes (about 3/4 cup raspberries per ramekin). Space apart.

3. Using an electrical mixer, beat collectively butter and final brown sugar except gentle and fluffy. Beat in egg yolks, then vanilla extract and cooled chocolate. In a separate bowl, mix flour, cocoa powder, baking soda and salt. With the mixer skedaddle on low, add 1/3 of the dry formulation to the butter mixture, beating to mix. Beat in 1/2 of the buttermilk, then repeat, ending with the final 1/3 of the dry formulation. Manufacture better mixer skedaddle and beat 2 minutes more.

4. Divide batter equally amongst ramekins, smoothing the tops with a spatula. Bake about 25 minutes, except toothpick inserted comes out shipshape or with correct a pair of moist crumbs. Transfer ramekins to a wire rack to chill at least 20 minutes forward of serving. To lend a hand, popularity a plate on high of the ramekin and exercise each and every fingers to flip it over. Space it upside-down on a sturdy floor and knock the bottom a pair of instances except you’re feeling the cake delivery onto the plate. Change any raspberries that had been dislodged.

Last Updated on February 5, 2012 by Jennifer Pallian BSc, RD

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