MINI CHOCOLATE POUND CAKES + RASPBERRY SAUCE

As a matter of first importance, thank you SO much for your staggering backing and love on my enormous declaration yesterday. I am so thankful to have such an adoring online family. You folks simply fill my heart with joy, regular! What's more, to thank you, I'm bringing you significantly more chocolate sweets for two for Valentine's Day. Bargain? I trust you adore chocolate!

By peruser demand, I began chipping away at a chocolate pound cake formula with raspberry sauce a couple of weeks back. There are a couple of other poundcake formulas on this site; see: marble twirl pound cake, cream cheddar pound cake with strawberries, ricotta pound cake cupcakes with whipped ricotta icing, grapefruit pound cake, and exemplary pound cake with stewed plums. In any case, as anticipated, since I'm a diehard lemon dessert mate, I was deficient in the chocolate poundcake division. Much obliged to peruser Emily who asked for this formula! I'm so happy to build up the chocolate formulas on this site at this moment. Keep those chocolate dessert demands coming, and I'll inspire right to work.

Since it's Valentine's Day soon, and a beautiful sweet is pretty much as vital as a delightful treat, I thought we'd make scaled down pound cakes in a biscuit dish, and plate them with a brilliant red raspberry sauce twirled on the plate. In the event that you need to get significantly fancier, include vanilla frozen yogurt top, and whirl the liquefying dessert into the sauce. I intended to eat mine with frozen yogurt, however they were just excessively enticing warm right out of the stove, so I ate them up immediately.

This raspberry sauce is lighting up such a large number of treats in my home nowadays. It's made with just raspberries, nectar, and lemon juice, and the crisp flavor is the ideal equalization to verging on each chocolate dessert–even those with caramel (formula coming soon!). I've even sprinkled remaining raspberry sauce on my cereal the following day.

One fast note about this formula: you can make these smaller than usual pound cakes early to streamline your Valentine's Day supper arranges, however make certain to warm them a touch in the microwave before serving. Since the hitter is made with softened chocolate, they can solidify once cooled. A snappy 8-second zap in the microwave will make them delicate like they just left the broiler once more.

Appreciate!

MINI CHOCOLATE POUNDCAKES

YIELDS 4

20 minPrep Time

23 minCook Time

43 minTotal Time

Ingredients

1/3 cup (2 ounces) semisweet chocolate chips
3 tablespoons butter, softened
3 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla extract
6 tablespoons flour
1 tablespoon warm water
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
pinch of salt

Fresh raspberry sauce:

6 ounce container fresh raspberries
2 teaspoons lemon juice
1 tablespoon honey

Instructions

First, preheat the oven to 350-degrees F, and line 4 cups in a muffin pan with cupcake liners.
Next, in a small microwave-safe bowl, melt the chocolate chips. To do this, pulse it in the microwave on LOW for 20 seconds. Stir between each pulse. Remove from the microwave before everything is completely melted, and stir to combine until it is smooth and silky.
In a separate medium bowl, beat the butter and sugar together until light and fluffy, 1 minute.
Next, beat in the egg and vanilla extract.
Stream the melted chocolate into the butter-sugar mixture and beat until combined.
Next, combine the flour, cocoa powder, baking powder, and pinch of salt in a small bowl. Whisk it together with a fork.
Add half of the dry ingredients to the wet ingredients, stirring just to combine. Add the tablespoon of warm water and stir to combine. Finally, add the last of the dry ingredients, and stir until no lumps remain, but do not overmix.
Divide the batter between the 4 cupcake liners, and bake for 18-20 minutes. When done, the top will spring back when touched and appear dry.
Serve immediately with raspberry sauce (recipe below).
To make the raspberry sauce: combine all ingredients in a small saucepan. Bring to a boil and cook until the raspberries dissolve, about 3 minutes. Strain the mixture, and serve with the chocolate poundcakes.

Notes

*You can make the chocolate poundcakes ahead of time, but be sure to re-warm them in the microwave for 8 seconds to soften them slightly.