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Raspberry chocolate cakes

Preparation time:: 30 mins

Cooking time:: 20 mins

Serves:: 12

Recipe provided by: New Idea

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Share the Valentine's Day love with these delicious raspberry chocolate cakes.

Ingredients

l 1 / 2 x 200g block white cooking chocolate, chopped
125g unsalted butter, at room temperature
1 / 2 cup caster sugar
1 tsp vanilla extract
2 eggs
1 1 / 4 cups plain flour
1 / 2 cup milk
12 squares (60g) dark cooking chocolate
1 / 2 cup frozen raspberries
Icing sugar mixture, to decorate

Method

1. To make hearts, trace 12 x 5cm heart-shapes onto baking paper. Turn paper over, trace-side facing down, onto a tray. Melt white chocolate in a heatproof bowl, sitting over a pan of simmering water. Stir. Spoon into a snap-lock bag and squeeze into a corner. Twist and snip tip. Pipe chocolate to cover heart shapes. Refrigerate.

2. Grease a 12-hole muffin pan.

3. Beat butter and sugar in a bowl with an electric mixer until fluffy. Beat in vanilla, eggs then flour and milk, in two batches, on low speed. Divide among pan holes. Press a dark chocolate square in each. Top with raspberries.

4. Cook in a moderate oven (180C) for about 25 minutes, or until cooked. Stand in pan for 5 minutes. Remove and cool on a wire rack.

5. To make sauce, combine cream and chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth.

6. To serve, dust cakes with sifted icing sugar mixture. Drizzle some sauce on plates. Top with cakes and hearts. Serve with remaining sauce.