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chocolate raspberry revelation
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Sweet Surrender's chocolate raspberry revelation
Chocolate ganache icing:
1/2 pound semisweet chocolate chips
3/4 cup heavy cream
Raspberry filling:
8 ounces cream cheese
1/3 cup sugar
1 egg
3 tablespoons raspberry jam
1 cup semisweet chocolate chips
Cake:
1/4 cup butter
2 cups sugar
4 eggs, separated
1 cup flour
1 cup cocoa
1 tablespoon baking powder
2 cups milk
4 ounces white chocolate, melted (optional)
To make ganache icing: Place the chocolate chips in a large bowl. Heat the heavy cream to a boil. Pour boiling cream over the chocolate chips. Whisk until smooth.
To make filling: Mix the cream cheese, sugar, egg and raspberry jam until smooth. Fold in chocolate chips. Set aside.
To make cake: Heat oven to 350 degrees. Grease eight 8-ounce ramekins with butter, and line bottoms with parchment paper. Or put 30 4-ounce cupcake papers in the hollows of muffin tins. Spray lightly with vegetable oil spray.
Cream the butter in a mixer on low speed until smooth and fluffy. Add sugar, and beat together until well incorporated. Add the egg yolks one at a time until mixed in. In a separate bowl, combine the flour and cocoa. In another bowl, combine the baking powder with the milk, and stir. Alternately add the bowls of dry ingredients and wet ingredients to the egg and butter mixture until well combined. Whip the egg whites to a stiff peak, and gently fold into the chocolate batter until they are completely incorporated.
If using 8-ounce ramekins: Fill the ramekins 2/3 of the way with chocolate batter. Place 2 tablespoons of the raspberry mixture into the center of each ramekin of chocolate batter. Place ramekins on a pan, and bake for about 15 to 20 minutes. The cakes are done if a toothpick inserted in the cake part comes out clean. Test at 15 minutes, and bake longer if necessary.
Let cool completely before un-molding. Leave cakes upside down upon turning them out. (Hint: If the un-molded cakes are placed in the freezer overnight they will be much easier to ice.)
If using cupcake papers: Fill each paper about 2/3 full with batter. Place a heaping teaspoon of filling in the cupcakes. Bake for 12 minutes, and test cupcakes for doneness. Return to oven to continue baking if necessary.
Ice cakes with chocolate icing, and for a fancier presentation, drizzle with white chocolate.
Makes 30 cupcakes.
Source Jessica Haskell
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