Chocolate raspberry cakes
These individual chocolate cakes are definitely best kept for a special occasion or celebration.
- Heat oven to 160 degC fan bake. Grease four standard muffin pans. Place chocolate, cocoa, sugar and water in a bowl and stir until smooth. Whisk in 1 egg yolk, then stir in the almonds and flour.
- Whisk 2 egg whites until soft peaks hold their shape. Gently fold egg whites into chocolate mixture. Spoon mixture into muffin pans. Bake 25 to 30 minutes or until inserted skewer comes out clean but moist.
- Remove to a wire rack to cool. Just before serving, split cakes in half and sandwich back together with whipped cream and jam. Dust tops with cocoa powder and serve