Soft-Centered Chocolate Babycakes with Red Wine Raspberry Sauce
If you can’t imagine Valentine’s Day without chocolate, consider adding these mini-cakes to the menu. Served warm with red wine raspberry sauce, they are almost molten inside, with crunchy edges. The recipe makes four, so you can have one cake apiece with your sweetie and save the other pair for lunch the next day. When cool, they taste like a super-rich brownie.
Featuring California Wines
Ingredients
Sauce | ||
118 ml | dry red wine | |
50 g | granulated sugar | |
170 g | raspberries | |
Cakes | ||
155 g | unsalted butter | |
155 g | bittersweet chocolate (65% to 75% cacao), chopped | |
2 tsp | instant espresso or coffee powder | |
2 | large whole eggs | |
1 | egg white | |
185 g | granulated sugar | |
¼ tsp | vanilla extract | |
Pinch sea salt | ||
60 g | sifted all-purpose flour | |
Confectioner’s sugar for serving | ||