A post by Coconut Snow

Ingredients

• 100 g unsalted butter, plus a little for greasing
• 100 g dark chocolate, chopped
• 100 g granulated sugar
• 2 large eggs (about 100 g without shells)
• 5 g vanilla extract
• 75 g all-purpose flour
• 20 g unsweetened cocoa powder
• 2 g baking powder
• 1 g fine salt
• 120 g cold heavy cream
• 12 g powdered sugar, plus 10 g for dusting
• 6 fresh raspberries, for garnish
• 6 small mint leaves, for garnish

Let’s make it

1. Heat the oven to 175°C (350°F). Butter six 8 cm round cake rings or individual cake molds; set them on a parchment-lined baking sheet. If using rings, line the bases with parchment.
2. Melt the butter and chocolate together gently, stirring until smooth. Let cool until warm, not hot.
3. Whisk the granulated sugar and eggs until combined, then whisk in the vanilla and chocolate mixture. Sift in the flour, cocoa, baking powder, and salt; fold just until no dry streaks remain.
4. Divide the batter evenly among the molds. Bake for 16–19 minutes, until the tops look set and a toothpick inserted near the center comes out with a few moist crumbs. Cool in the molds for 10 minutes, then unmold and cool completely, about 45 minutes.
5. Whip the cold cream with 12 g powdered sugar to soft peaks. Dust the cooled cakes lightly with the remaining powdered sugar. Pipe a generous swirl of cream onto each cake, then finish each with a raspberry and mint leaf.
6. Serve promptly. Refrigerate any leftovers in a covered container for up to 2 days; the cream and fresh fruit are perishable. Let cakes sit at room temperature for about 15 minutes before serving.

Kitchen notes

AI-assisted recipe in development; not kitchen-tested. The photo is decorating inspiration rather than the tested result. Contains wheat, egg, milk, and may contain soy depending on the chocolate.

Recipe in development · not kitchen-tested.