Choc raspberry cakes with choc fudge sauce

© 2020 CTC Productions Pty Limited. All rights reserved. The material presented on this website, may not be reproduced or distributed, in whole or in part, without the prior written permission of CTC Productions.

Prep time: 10 minutes
Cooking time: 5 minutes
Serves: 6

6 purchased chocolate muffins or un-iced cupcakes

1 cup (120g) frozen raspberries, thawed

150mL cream, whipped

Choc fudge sauce

150mL cream

2 tablespoons brown sugar

100g dark chocolate, chopped

1 teaspoon vanilla essence

1. To make the sauce, combine the cream and brown sugar in a small saucepan. Stir over medium-low heat until the sugar has dissolved. Bring just to the boil, then turn off the heat. Add the chocolate and let it stand for 5 minutes, until softened, then stir until melted and smooth. Stir in the vanilla (see note, opposite).

2. Cut around the tops of the cupcakes or muffins, angling the knife in slightly to create a shallow cavity. Lift off the tops. Fold the berries and cream together, and spoon into the cavities. Replace tops. Serve with the warm sauce.

note The sauce can be made a day ahead if you have time. Reheat gently to serve. Add a dash of liqueur instead of vanilla essence if you like.