Wednesday, March 30, 2011

chocolate and raspberries

After finishing the last piece of my Ghirardelli Dark & Raspberry chocolate squares I had a sudden craving for a chocolate pastry with some fresh raspberries. My mouth was watering at the thought of biting into moist chocolate cake with bits of tart raspberries. If you like Black Forest cakes, then you'd know what I mean.

Here's what I was able to whip up with the available ingredients in our pantry.

Chocolate Raspberry Cupcakes
1-1/2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
2 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
4 sections (1/2 oz. each) unsweetened chocolate baking Bar, melted
1/2 pint fresh raspberries

Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

Stir together flour, sugar, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat with whisk or spoon until batter is smooth. Blend in melted chocolate. Fill muffin cups 1/3 full with batter then add fresh raspberries. Add more batter so that muffin cups are 3/4 full.

Bake 16 to 18 minutes or until wooden pick inserted in center of cupcakes comes out clean. Remove from pan to wire rack. Cool completely.

I didn't have enough cupcake liners so I poured the rest of the batter in my flan pan and made a loaf instead. I baked this 10 minutes longer to make sure the center was cooked.

Bud was standing around and poking the loaf while I was trying to take a decent photo. Even the little man could not resist.

It did taste just the way I imagined it. Only next time I will be more generous with the raspberries.

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