Mocha Raspberry Latte Cake

Name: Mocha Raspberry Latte Cake
Ingredients: Mini mocha cake; 3 eggs; 3 egg yolks; 1.5 cups confectioner's sugar; .5 cups good quality cocoa powder; 4 tablespoons butter; 1 teaspoon vanilla extract; .5 cups all purpose flour; granulated sugar to coat 6 ramekins; 1 pinch salt; 1 teaspoon instant espresso or 2oz fresh espresso; 2 ounces hot water if using espresso powder; Raspberry filling and whipped cream; 1 packet 10 oz bag frozen raspberries thawed; 1/3 cup 2 tbsp confectioner's sugar; 1 tablespoon cornstarch; 1 teaspoon lemon juice; 2 cups heavy whipping cream; 1/2 teaspoon instant espresso; hot water to dissolve the espresso; 1 dash cinnamon; 1 pint fresh raspberries; dark chocolate shavings

23 ingredients

10 steps

Ingredients

Mini mocha cake
3 eggs
3 egg yolks
1.5 cups confectioner's sugar
.5 cups good quality cocoa powder
4 tablespoons butter
1 teaspoon vanilla extract
.5 cups all purpose flour
granulated sugar to coat 6 ramekins
1 pinch salt
1 teaspoon instant espresso or 2oz fresh espresso
2 ounces hot water if using espresso powder
Raspberry filling and whipped cream
1 packet 10 oz bag frozen raspberries thawed
1/3 cup 2 tbsp confectioner's sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
2 cups heavy whipping cream
1/2 teaspoon instant espresso
hot water to dissolve the espresso
1 dash cinnamon
1 pint fresh raspberries
dark chocolate shavings

Directions

1

Preheat oven to 425 degrees. Using 2 tbsp of melted butter, butter 6 ramekins and coat with granulated sugar. Set aside.
2

In a medium bowl, beat eggs, egg yolks, vanilla, and confectioner's sugar in a stand mixer or with a hand mixer until it doubles in size and is lighter in color.
3

In a small bowl, combine cocoa with the other 2 tbsp of melted butter. Add the hot water and espresso, or the 2oz of fresh espresso. Stir until incorporated.
4

Gently incorporate the chocolate espresso mixture into the egg and sugar mixture. Add a pinch of salt to the flour, then slowly stir the flour into the chocolate and egg mixture.
5

Gently pour the cake mix into the six sugared ramekins and put them on a cookie sheet. Cook for 12 minutes in the preheated oven. Take them out of the oven, let them cool for 3 to 4 minutes, then invert them onto individual plates.
6

Fill with raspberry filling and top with espresso whipped cream. Recipes follow.
7

Mix thawed raspberries, lemon juice, 1/3 cup confectioner's sugar, and the cornstarch in a blender. Strain and in a small suacepan bring the strained mixture to a boil until thickened. Remove from heat and set aside.
8

To make the espresso whipped cream, completely dissolve the instant espresso powder. Let the coffee cool.
9

Whip the cream, 2 tbsp confectioner's sugar, dash of cinnamon, and the cooled espresso until soft peaks.
10

Using a pastry bag, fill the mini chocolate latte cakes with the raspberry filling. Top with whipped cream. Garnish with fresh raspberries and chocolate shavings.