Mini chocolate cakes with raspberry coulis

Moist chocolate cakes made from scratch, perfect served warm with raspberry coulis.

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 chocolate cakes
Author Adore Foods


Chocolate Cakes

  • 1 &1/4 cup all purpose flour
  • 1/4 cup almond meal
  • 1/3 cup cocoa powder
  • 1/3 cup brown sugar
  • 1/3 cup sugar
  • 2 eggs
  • 1 cup apple and strawberry puree
  • 2/3 cup milk
  • 1/2 cup dark chocolate finely chopped
  • confectioners sugar for dusting
  • extra raspberries to serve

Raspberry Coulis

  • 250 g fresh raspberries or frozen raspberries defrosted
  • 3 tbsp orange juice
  • 1 tbsp confectioners sugar sifted


Chocolate Cakes preparation

  1. Preheat oven to 350F/ 180C. Spray a 12 holes muffin tin with cooking oil.
  2. Combine the flour, almond meal, cocoa, brown sugar and white sugar in a large bowl. Put the eggs, apple and strawberry puree, milk in a small bowl and whisk to combine. Add the egg mixture to flour mixture and stir to combine. Add the finely chopped dark chocolate too, stirring.
  3. Distribute the mixture evenly between the 12 muffin holes and bake for 20 minutes or until cooked when tested with a skewer. Cool for 5 minutes, in the tin before serving it.

Raspberry Coulis preparation

  1. Meanwhile, to make raspberry coulis, place raspberries, orange juice and confectioners sugar in a food processor and process until combined. Strain through a fine sieve into a bowl. Set aside.

  2. To serve, dust the chocolate cakes warm with confectioners sugar (icing sugar), drizzle with coulis and serve with extra raspberries on side.