Description
Mini chocolate heart cakes infused with raspberry and rose, rich, romantic, and perfect for Valentine’s Day.
Ingredients
1 cup all-purpose flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup sugar
2 large eggs
1 tsp rosewater
1/2 cup milk
1/4 cup raspberry puree (fresh or frozen)
Fresh raspberries and dried rose petals for garnish
Instructions
1. Preheat oven to 350°F (175°C) and grease heart-shaped molds.
2. Mash or blend raspberries, strain to make puree.
3. Beat butter and sugar until fluffy.
4. Add eggs and rosewater; mix well.
5. Whisk flour, cocoa, baking powder, baking soda, and salt.
6. Alternate adding dry mix and milk to butter mixture.
7. Fold in raspberry puree.
8. Spoon batter into molds and bake 15–18 minutes.
9. Cool completely before glazing or decorating.
Notes
Use fresh raspberries for best color and flavor.
Rosewater strength varies; start with less and taste.
Top with raspberry glaze or ganache for an elegant finish.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American