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Rosie's Bakery Chocolate Babycakes

For the cake:
4 oz. unsweetened chocolate
6 T. ( 3/4 stick) unsalted butter, at room temperature
9 T. sugar
1/2 t. pure vanilla extract
3 large eggs, separated
2 T. all-purpose flour
6 T. raspberry preserves

For the glaze:
6 T. heavy (whipping) cream
3 oz. bittersweet chocolate

For the topping:
24 fresh raspberries

To make the cakes: Preheat the oven to 325 F. Grease 24 mini muffin cups with butter.

Melt the unsweetened chocolate in the top of a double boiler placed over simmering water. Remove from the heat and let cool to room temperature.

With an electric mixer on medium-high speed, cream the butter, 5 T. sugar and the vanilla in a medium-sized bowl until light and fluffy, about 30 seconds. Scrape the bowl with a rubber spatula.

Add the egg yolks and beat on medium speed until blended, about 30 seconds, stopping the mixer once to scrape the bowl.

Add the flour on medium-low speed and blend for 15 seconds, stopping the mixer once to scrape the bowl. Then add the melted chocolate on medium speed and blend for 15 seconds, stopping the mixer once to scrape the bowl.

In a separate bowl, beat the egg whites on medium speed until foamy, 20 seconds. Increase the speed to medium-high and gradually add the remaining 4 T. sugar, beating until the white forms firm but not dry peaks, about 45 seconds.

Using a rubber spatula, fold of the egg whites into the batter to loosen it. Then gently fold in the remaining whites.

Fill each muffin cup 2/3 full with batter. Place a generous 1/4 teaspoon of preserves in the center of the batter, and spoon enough batter over the preserves to fill the muffin cup.

Place babycakes in the oven and bake until set, about 15 minutes. Let cool completely in the pan.

To make the glaze: Heat the cream in a small saucepan to the boiling point. Remove the pan from the heat, add the chocolate and set aside for 5 minutes. When the chocolate is melted, stir with a whisk until shiny and smooth, about 5 seconds. Transfer the glaze to a small, deep bowl.

Dip the top of each babycake in the glaze so it is well covered. Place on wire racks and garnish the top of each one with a whole raspberry. Allow to set for 3 hours before serving, or place in the refrigerator to shorten the time.

Serve the day you make them, or store them overnight, uncovered, on a plate in the refrigerator. Makes 24 babycakes.

Notes: Unfrosted babycakes can be frozen in an airtight plastic container with plastic wrap, parchment or waxed paper between the layers, for up to 2 weeks. On serving day, bring them up to room temperature before glazing.

For a more whimsical accent, garnish each babycake with a candy heart. The babycakes can be set on a doily inside a box, presented on a platter or served on individual plates at a dinner party.


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