Friends! Catch me on QVC tonight, January 21st from 8-10pm EST promoting my first cookbook. Thanks for tuning in!
First and foremost, thank you SO much for your overwhelming support and love on my big announcement yesterday. I am so grateful to have such a loving online family. You guys just make my day, everyday! And to thank you, I'm bringing you even more chocolate desserts for two for Valentine's Day. Deal? I hope you love chocolate!
By reader request, I started working on a chocolate pound cake recipe with raspberry sauce a few weeks ago. There are a few other poundcake recipes on this site; see: marble swirl pound cake, cream cheese pound cake with strawberries, ricotta pound cake cupcakes with whipped ricotta frosting, grapefruit pound cake, and classic pound cake with stewed plums. But as predicted, since I'm a diehard lemon dessert lover, I was lacking in the chocolate poundcake department. Many thanks to reader Emily who requested this recipe! I'm so glad to be bulking up the chocolate recipes on this site right now. Keep those chocolate dessert requests coming, and I'll get right to work.
Since it's Valentine's Day soon, and a pretty dessert is just as important as a delicious dessert, I thought we'd make mini pound cakes in a muffin pan, and plate them with a bright red raspberry sauce swirled on the plate. If you want to get even fancier, add vanilla ice cream on top, and swirl the melting ice cream into the sauce. I meant to eat mine with ice cream, but they were just too tempting warm right out of the oven, so I gobbled them up right away.
This raspberry sauce is brightening so many desserts in my house these days. It's made with just raspberries, honey, and lemon juice, and the fresh flavor is the perfect balance to almost every chocolate dessert--even those with caramel (recipe coming soon!). I've even splashed leftover raspberry sauce on my oatmeal the next day.
One quick note about this recipe: you can make these mini pound cakes ahead of time to streamline your Valentine's Day dinner plans, but be sure to reheat them a touch in the microwave before serving. Since the batter is made with melted chocolate, they can firm up once cooled. A quick 8-second zap in the microwave will make them soft like they just came out of the oven again.
Enjoy!
The most delicious mini chocolate cakes topped with a fresh raspberry sauce. *You can make the chocolate poundcakes ahead of time, but be sure to re-warm them in the microwave for 8 seconds to soften them slightly.Mini Chocolate Poundcakes + Raspberry Sauce
Ingredients
Fresh raspberry sauce:
Instructions
Notes
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 240Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 69mgSodium: 152mgCarbohydrates: 32gFiber: 4gSugar: 18gProtein: 4g
Diana says
I was flipping through the channels the other day and saw your segment on qvc. I loved it and thought the whole idea of dessert for two sounded absolutely lovely. When you sold out and looked like you were about to cry, my husband and I thought it was the most sweet and endearing thing ever! I had to look you up, and after your site started working again, I'm now mega hooked!! Just wanted to say thanks for going on qvc and I can't wait to start baking!
Stephanie @ a magpie in the SkY says
Ooo if you are taking desserts could we have a small batch chocolate mouse recipe? Without raw eggs too, don't want you taste testing any raw eggs with bubba on board!
dawne says
I made these the other day and they are sooo yummy :) I was able to get an extra one out of my batter (lucky me)
Denise | Sweet Peas & Saffron says
First: CONGRATS and sorry I didn't have time to leave a comment on your post! Secondly: YUM. THese look amazing! I love the raspberry-chocolate combo and also love that you made pound cakes into mini pound cakes. :)
LoveCompassionatelee says
I've never had a CHOCOLATE pound cake. These mini ones look amazing!
Happy Thursday :)
Hayley @ The Domestic Rebel says
Chocolate and raspberry is probably one of my favorite flavor combos. You killed it with these pound cakes!
Lenna says
Made this today. Ate two of them in just second out of oven. I shamlessly tell you that I licked my plate. :D
There are two more to go, I don't know how long I can keep them. Maybe in 20mn I'm going to eat again.
They are just so good with rasberry sauce.
Merci et grose bisous... xoxoxoxo
Christina Lane says
I think all desserts taste best right out of the oven before they even hit a plate ;) Thanks, Lenna!
Teresa says
Think this recipe would turn out okay if baked in my little bitty loaf pans ? Wondering about bake time adjustment, any suggestion on that ?
Christina Lane says
I'm not sure about changing the baking pan size...I'm sorry, I haven't tried it that way! Just check it at the time suggested, and add 3-5 minutes and keep checking on it. Use a toothpick :)