background image

Andiamo Warm Chocolate Raspberry Mini-Cakes

  • Serves: n/a
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a

This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!



  1. Combine raspberries with 1/2 cup sugar, brandy and cinnamon in a medium saucepan.
  2. Stir and simmer over medium heat until sugar dissolves and sauce thickens, about 10 minutes.
  3. Remove 1/4 cup of raspberries from saucepan and drain, saving sauce.
  4. Whisk cocoa and remaining 1/4 cup sugar in a small bowl.
  5. Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth.
  6. Whisk in cocoa mixture.
  7. Whisk in egg yolks, then whole egg and flour.
  8. Fold in reserved 1/4 cup berries.
  9. Pour batter into two custard cups.
  10. Bake at 350° F until edges are set and center is still shiny and tester comes out with some wet batter attached, about 22 minutes (17 if convection oven set at 325° F).
  11. To serve, cut around warm cakes to loosen. Turn out onto plates. Spoon sauce on the side. Sift confectioners' sugar over and garnish with mint.
  12. Chef's Note: Cakes are to have a slightly soft center. both sauce and cakes can be made ahead of time. Cakes can be made ahead of time and refrigerated. When ready to eat, heat in microwave for about 1 minute.
  13. Servings: 8
    Submitted by: Recipe Group Member

You may also like

Popular Posts