You guys. You seriously need to try these raspberry chocolate mini cakes for two right now. They are so incredibly delectable and scrumptious and 1000 other amazing words.
They’re so chocolatey and moist and have the most amazing raspberry sauce drizzled over top of them. Downright heavenly. I know you can’t see me type this, but my mouth is watering so hardcore.
There really isn’t much that pairs better than chocolate and raspberries. And these raspberry chocolate mini cakes is gluten free to boot. Doesn’t get much better than this!
You’ll want to start by melting some chocolate chips, butter/coconut oil and cocoa powder in a small pot over the stove. Don’t turn the heat up too high and be sure to keep stirring, because chocolate likes to burn the second you turn away. Once it has fully melted, set aside to cool for a bit.
In another pot, you’ll want to add in your raspberries (I used frozen), until they melt and release all of the juice. Use a colander to remove the seeds.
Next, you’ll want to whisk eggs, coconut flour and honey in a bowl, until combined. Add in the melted chocolate and mix until it is all incorporated. Pour the chocolate batter into your greased ramekins or oven-safe small bowls, and top each with the raspberry sauce.
Bake in the oven for 12-14 minutes. Luckily you don’t have to wait any longer, or the smell might drive you insane 🙂
I hope you thoroughly enjoy these amazing raspberry chocolate mini cakes!