Mocha Raspberry Latte Cake

1. 1

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

2. 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. 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. 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. 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. 6

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

7. 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. 8

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

9. 9

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

10. 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.

* Per serving · 4 servings · Values may vary.