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Thinking of ways to surprise your favourite this Valentine's Day? These Chocolate & Raspberry Love Cakes are sure to put an extra special touch and leave your sweet tooth satisfied!
Preheat the oven to 170 °C. Lightly grease twelve 1/ 2 cup (125 ml) heart shaped cupcake pans. Line the bases with baking paper.
Place the milk and chocolate in a small saucepan and set over low heat. Gently heat, stirring occasionally, until milk is warm and chocolate melted. Set aside to cool. Beat the sugar, butter and vanilla together in a large bowl, using an electric mixer, until pale and creamy. Add the eggs, one at a time, beating well between each addition. Sift in the flour and cacao and add the chocolate milk alternatively in two batches, beating on low speed and scraping down the sides occasionally, until combined. Coarsely mash the raspberries with a fork in a small bowl. Add to the batter and stir to combine. Spoon the batter into the prepared pans to three-quarter fill.
Bake for 15–20 minutes, until cakes spring back when lightly pressed or a skewer comes out clean when inserted into the centre. Leave in the pan for 10 minutes, to cool slightly. Turn out and set on a rack to cool completely.
Meanwhile to make the raspberry curd, place the sugar, egg yolk and lemon juice in a heatproof bowl. Set the bowl over a saucepan of simmering water, ensuring the base of the bowl does not touch the water. Cook, whisking continuously for 5 minutes, or until thick. Add the butter, a piece at a time, whisking between each addition, until it is all incorporated and mixture thick and yellow. Remove bowl from the heat. Cover the surface of the curd with a piece of baking paper and set aside to cool slightly. Coarsely mash the raspberries and rosewater together in a small bowl. Add to the curd and stir to combine. Cover the surface with baking paper and refrigerate until required.
Using a sharp knife cut the tops off cupcakes. Use a 4.5 cm round cookie cutter or small knife to mark out a circle approximately 1 cm deep (ensuring you leave the bases intact) in the centre of the bases. Scoop out the cake using a small spoon. Fill the cupcake holes with raspberry curd. Cover with the lids. Arrange on a rack set over a tray ready for glazing.
To make the ganache, heat the cream in a small saucepan, over low heat, until hot. Place the chocolate in a small heatproof bowl and pour over the hot cream. Set aside for 5 minutes, or until chocolate melts. Stir until smooth. Spoon the ganache onto the cupcakes and use a small palette knife or spatula to spread around the sides, to cover completely. Scatter the tops with dried rose petals. Refrigerate for 20 minutes, or until set.
Curd can be made up to 2 days in advance and stored in the refrigerator. Heart-shaped cupcake pans can be sourced from speciality kitchen supply stores. They come in both silicone and metal form. Substitute 1/ 3 cup (80ml) capacity round cupcake pans, if unavailable. If using cupcake pans recipe will yield 18 cupcakes. Cupcakes are best eaten on the day they are made, but can also be stored in an airtight container in the refrigerator for up to 3 days.
¾ cup (180 ml) full-fat milk
100 g dark chocolate, coarsely chopped
¾ cup (150 g) firmly packed brown sugar
80 g unsalted butter, softened
1 teaspoon vanilla extract
2 extra-large (60 g) eggs
1 ¼ cups (185 g) self-raising flour
2 tablespoons cacao powder
125 g punnet Driscoll's raspberries
dried rose petals, to decorate (optional)
2 tablespoons caster sugar
1 egg yolk (from extra-large 60 g egg)
1 teaspoon lemon juice
50 g unsalted butter, diced
60 g (½ punnet) Driscoll's raspberries
1 teaspoon rosewater
300 ml thickened cream
300 g dark chocolate, coarsely chopped