MINI CHOCOLATE RASPBERRY CAKES
Instead of making individual hot fudge sundaes for guests, make these cute little cakes! Raspberry and chocolate always pair well. I like to stir 1/2 cup raspberries directly into the sauce, but you can also use them as a garnish.-Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a bowl, beat the egg, sugar, water, oil and extracts until well blended. In another bowl, combine the flour, cocoa, baking soda and salt. Gradually beat into sugar mixture until blended., Pour into four 4-in. fluted tube pans or 6-oz. ramekins coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack to cool completely., For raspberry sauce, in a saucepan, combine sugar and cornstarch. Stir in raspberries and water; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool slightly. Press through a sieve; discard seeds., Scoop ice cream into cake centers. Drizzle with ice cream topping and raspberry sauce; sprinkle with pecans and additional raspberries if desired.
Nutrition Facts : Calories 1044 calories, Fat 41g fat (6g saturated fat), Cholesterol 120mg cholesterol, Sodium 782mg sodium, Carbohydrate 159g carbohydrate (101g sugars, Fiber 10g fiber), Protein 14g protein.
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