Mini chocolate raspberry cake cups
Lately, I’ve noticed little cake desserts popping up from tavern-themed restaurants to Italian restaurants. I like it. They’re akin to a deconstructed cake–all the flavor, much less work.
This weekend I made my own version using cake leftover from my daughter’s birthday party cupcakes.
Cake: 2 cups cooked chocolate cake (it doesn’t need to be pretty you’ll be making it into chunks anyway)
Warmed Raspberry sauce or raspberry jam
Chocolate custard ingredients:
1/2 cup semisweet chocolate chips
2 tbsp. butter
3/4 cup sugar
1 3/4 cups milk
3 tbsp. cornstarch
2 tbsp. cocoa
1/4 tsp. salt
1 tsp. vanilla extract
1/2 tsp. almond extract (opt.)
1 tsp. Black onyx or Espresso powder (opt.)
Chocolate custard directions:
- In a medium-sized sauce pan over low heat, melt the chocolate and butter then stir in the sugar.
- In another bowl, whisk the cornstarch into the milk.
- Stir the milk mixture into the melted chocolate and add in the cocoa, salt, and Espresso powder.
- Bring the mixture to a boil over medium heat, stir frequently until it thickens.
- Take the pan off the hat and stir in the extracts. Spread the butter over the top of the thickened chocolate to avoid developing a skin.
- Cool the chocolate custard.
To assemble the mini chocolate raspberry cups:
- Press about a tablespoon of chocolate cake into the bottom of the cup.
- Pour about 1/2 tablespoon raspberry sauce over the cake.
- Spoon a tablespoon of chocolate custard in next.
- Repeat cake, sauce, custard and finish off with cake.
- Add a dollop of whipped cream on top.
- Dust with cocoa powder or an extra drizzle of raspberry sauce.