Chocolate Babycakes
Perfectly portioned bites of rich chocolate flavor, with a slight hint of sweetness from the jam center and a delicate glaze on top, making them the ideal end to a meal without the guilt.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Category: Dessert
Yields: 8 servings
Calories per serving: 154.5
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 3 oz |
| Sugar | 2 oz |
| Vanilla Extract | 3 tsp |
| Egg (yolk only) | 1 |
| Flour | 1 cup |
| Heavy Cream | 2 tbsp |
| Egg White | 1 |
| Jam (of your choice) | 1/2 tsp |
| Raspberries (optional) | For garnish |
| Chocolate (for glaze) | 1 oz |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 154.5 kcal |
| Fat Content | 12.3 g |
| Saturated Fat | 7.5 g |
| Cholesterol | 39.2 mg |
| Sodium | 35.6 mg |
| Carbohydrate Content | 13.3 g |
| Fiber Content | 2.4 g |
| Sugar Content | 7.3 g |
| Protein Content | 2.8 g |
Instructions
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Melt the Chocolate: Begin by melting 3 ounces of chocolate in a double boiler. Stir occasionally until fully melted. Set the chocolate aside to cool to room temperature.
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Cream the Butter and Sugar: In a mixing bowl, combine the butter, sugar, and vanilla extract. Use a hand mixer or a stand mixer to cream the ingredients together until the mixture is light and fluffy, which should take about 30 seconds.
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Incorporate the Egg and Flour: Add the egg yolk to the butter mixture, then gently stir in the flour and the cooled melted chocolate. Mix until everything is fully combined.
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Prepare the Egg White: In a separate bowl, whisk the egg white until it becomes foamy. Add 1 tablespoon of sugar to the egg white and continue whisking until soft peaks form.
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Fold in the Egg White: Gently fold the whipped egg white into the chocolate mixture. This step ensures the batter will be light and airy, adding to the texture of the cakes.
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Prepare the Muffin Tins: Fill 8 mini muffin tins about two-thirds full with the batter. Use a spoon or an ice cream scoop to ensure even portions.
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Add the Jam Center: Drop 1/2 teaspoon of jam into the center of each filled muffin tin. Carefully spoon more batter over the jam to cover it completely.
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Bake the Cakes: Preheat your oven to 325Β°F (165Β°C) and bake the mini cakes for about 15 minutes. They should be firm to the touch but not overbaked. Let them cool slightly before removing them from the muffin tins.
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Prepare the Glaze: While the cakes cool, make the glaze by heating the heavy cream and 1 ounce of chocolate together in a small saucepan. Stir the mixture until the chocolate is fully melted and the glaze is smooth.
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Glaze and Garnish: Dip the tops of the cooled cakes into the glaze to coat them lightly. If desired, top each cake with a fresh raspberry for added flavor and color.
Serving Tips: These chocolate babycakes are a fantastic way to satisfy a chocolate craving without indulging in a heavy dessert. Theyβre small enough to be enjoyed guilt-free, but rich enough to leave you feeling satisfied. Serve them at the end of a meal or as an afternoon treat with a cup of tea.
