Chocolate Babycakes

• 3 ounces semisweet chocolate
• 2 tablespoons butter
• 3 tablespoons sugar
• 1/8 teaspoon vanilla
• 1 egg, separated
• 1 tablespoon flour
• 2 tablespoons raspberry jam
• 2 tablespoons heavy cream
• 1 ounce semisweet chocolate

1. Melt 3 ounces chocolate in a double boiler, let cool.
2. Cream butter, sugar and vanilla until fluffy for 30 sec.
3. Add egg yolk and stir in flour, melted chocolate.
4. Beat egg white in a separate bowl until foamy with 1 tbsp sugar.
5. Fold into chocolate mixture.
6. Fill 8 mini muffin tins 2/3 full.
7. Drop 1/2 tsp of jam in center and refill with mixture.
8. Bake at 325 degrees for 15 minute Let Cool.
9. Dip top of cakes with glaze prepared from cream and 1 oz of chocolate mixed together.
10. Top with raspberries if desired.

chocolate, butter, sugar, vanilla, egg, flour, raspberry jam, heavy cream, chocolate

Taken from www.food.com/recipe/chocolate-babycakes-93348 (may not work)