Spring Desserts: Mini Chocolate and Raspberry Nests
Spring means that plenty of fruits are coming into season so the raspberries will make these little treats deliciously tasty!
Obviously, there’s a little chocolate in there for good measure and to satisfy a sweet tooth so here’s what else you’ll need and how to make them.
Mini Chocolate and Raspberry Nests
Makes: 12
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Finishing time: 15 minutes
Ingredients:
Little oil for greasing
25g (1 oz) cocoa
3 tablespoons boiling water
175g (6 oz) soft margarine
175g (6 oz) caster sugar
150g (5 oz) self-raising flour
Half teaspoon baking powder
3 eggs
300ml (1/2 pint) double cream
100g (4 oz) white chocolate curls
250g (9 oz) raspberries
Method:
Preheat the oven to 180oC, 350oF, gas mark 4. Lightly brush the insides of a 12 section deep muffin tin with a little oil and line the base of each one with a circle of greaseproof or non-stick baking paper.
Put the cocoa into a small bowl, mix in the boiling water until a smooth paste then leave to cool.
Put the margarine, sugar, flour and baking powder into a mixing bowl, add the cocoa paste and the eggs and beat until smooth. Divide the mixture evenly between the sections of the muffin tin, smooth the tops level then bake for 12-15 minutes until well risen and the tops spring back when lightly pressed with a fingertip.
Leave for 5 minutes then loosen the edges with a knife, turn out on to a cooking rack and peel off the paper.
Whip the cream in the rinsed and dried mixing bowl until it forms soft swirls. Split the cakes in half then sandwich back together with cream, spreading the remainder on top. Arrange the raspberries in the centre of each cake then sprinkle the chocolate curls around the edge to make a nest. Arrange on a plate to serve.