- Servings: 2
|4 Tbsp||Unsalted Butter, cut into 4 pieces|
|⅓ cup||Semisweet Chocolate Chips|
|2 Tbsp||Granulated Sugar|
|1 Tbsp||All Purpose Flour|
|Fresh Raspberries or Strawberries|
Heat oven to 450 degrees. Place 2 cupcake liners into a standard muffin tin, and spray liners with nonstick spray; set aside. In a microwave safe dish or measuring cup, place butter and chocolate chips. Heat on high for 45 seconds. Remove and stir vigorously to completely melt chips; return to microwave for a few seconds if not melted. Stir vanilla into chocolate mixture and set aside. In a medium mixing bowl, place egg, granulated sugar, and a pinch of salt. Mix with a hand mixer, or whisk, for 2 minutes, or until sugar has dissolved. Stir in melted chocolate mixture and blend. Stir in flour just until blended. Using a small rubber scraper or spoon, carefully pour mixture into each cup. The cups will be filled right to the top. Bake for 10 minutes, or until the edges are firm, but the middle is still soft. Remove from oven and place on wire rack; cool cakes in the pan for 10 minutes. After 10 minutes, carefully lift cakes out of muffin tin, and slowly peel away the cake liner, being careful not to squeeze the cakes. Gently flip cakes out onto small serving dishes and slowly peel away the liner. Dust the cakes with powdered sugar. Roll the raspberries or strawberries in granulated sugar to lightly coat. Place the sugared berries on the top of the cakes, plus scatter some around the plate. Serve warm.
The perfect Valentine's Day dessert!