Mini Chocolate Cakes with Rose Whipped Cream
Serves 12
30 mins prep
25 mins cook
55 mins total
Moist flourless mini chocolate cakes with whipped rose water mascarpone and raspberry sauce are easy to make, but look restaurant-worthy. Perfect for a romantic dinner!
Raspberry sauce:
Rosewater mascarpone:
Chocolate cakes:
Get FREE mobile app to save your favorite recipes
Scan QR code to download mobile
Make the raspberry sauce:
Put the raspberries, sugar and water in a small saucepan. Stir to dissolve sugar and bring to a simmer. Remove from the heat and cool. Puree the raspberries and liquid in a blender or food processor and strain. Set the sauce aside or cover and refrigerate up to 2 days.
Make the whipped mascarpone:
Beat the mascarpone in the bowl of a stand mixer fitted with the paddle attachment for 2 minutes on medium speed, until lightened and fluffy. Transfer to a medium bowl. Add the cream, sugar and rose water to the mixer bowl. Switch to the whisk attachment and whip the cream until if forms medium-stiff peaks. Fold the whipped cream into the mascarpone until completely blended. Cover and refrigerate at least 1 hour before using, and up to 2 days before serving.
Make the cakes:
Heat the oven to 350 (175 C) degrees.
Brush the inside of a 12-cup standard muffin pan with the melted butter.
Put the cubed butter and chocolate in a large heatproof mixing bowl set over a pan of simmering water (make sure the bowl doesn't touch the water). Stir gently until melted.Remove the bowl from the heat and whisk in 1/2 cup of the sugar, almond flour and salt. Cool to room temperature.
Whip the egg whites in a stand mixer on high speed with the whisk attachment until soft peaks form. Slowly add the remaining 1/2 cup sugar and continue to beat for 2 minutes until the egg whites are dry.
Add 1/3 of the whipped egg whites to the chocolate mixture and fold it in until no streaks appear. Add the remaining egg whites and fold again to blend thoroughly.
Spoon the batter evenly into the muffin cups. Put the muffin pan on a baking sheet and bake 20-25 minutes, until a toothpick inserted into the cakes emerge with a few crumbs. Let the cakes cool 10 minutes, then invert the pan over a cooling rack. When the pan has completely cooled, gently release the cakes.
To serve, place each cake on a serving plate. Pour raspberry sauce around the cake and add a spoonful of cream on the side. Dust the cakes with cocoa and sprinkle with crumbled rose petals.
