Mini Ganache Cakes with Raspberry-Vanilla Cream Sauce

Watch the recipe video here!

Prep: 20 minutes plus chilling, standing and cooling
Bake: 18 minutes

Serves: 12

Ingredients

• 1/2 cup vanilla Greek yogurt
• 1/4 cup fresh raspberries plus additional for garnish (optional)
• 1/2 cup plus 1 1/2 teaspoons Food Club Granulated Sugar
• 1/4 cup plus 2 tablespoons Food Club Semi-Sweet Chocolate Chips
• 2 1/2 tablespoons Food Club Heavy Whipping Cream
• 1/2 cup  Food Club All-Purpose Flour 
• 1/4 cup plus 1 1/2 teaspoons Food Club Unsweetened Baking Cocoa
• 1 tablespoon instant espresso powder
• 1 teaspoon baking powder
• 1/2 cup plus 1 tablespoon Food Club Unsalted Butter, softened 
• 1/2 cup packed Food Club Light Brown Sugar
• 2 large Fresh Harvest Grade A Large Eggs
• 1 teaspoon Food Club Pure Vanilla Extract 
• 1/4 teaspoon almond extract

Directions

1. In blender, purée yogurt, raspberries and 1 1/2 teaspoons granulated sugar; cover and refrigerate. Makes about 3/4 cup sauce.
2. In medium, microwave-safe bowl, heat chocolate and cream in microwave oven on high 30 seconds; stir until chocolate is melted. Makes about 1/4 cup chocolate mixture.
3. In medium bowl, whisk flour, 1/4 cup cocoa, espresso powder and baking powder. Brush 2 tablespoons butter in bottom and up sides of 12-cup standard muffin pan; dust with remaining 1 1/2 teaspoons cocoa. In medium, microwave-safe bowl, heat remaining 7 tablespoons butter in microwave oven on high 45 seconds or until melted; whisk in brown sugar and remaining 1/2 cup granulated sugar until combined. Whisk in eggs, 1 at a time, whisking until combined; stir in vanilla extract and almond extract. Add flour mixture; stir until just combined.
4. Divide batter into prepared muffin cups; using 2 small spoons, drop 1 teaspoon chocolate mixture in center of each cup. Cover and refrigerate at least 1 or up to 12 hours.
5. Preheat oven to 350°; let cakes stand at room temperature 5 minutes. Bake cakes 18 minutes or until tops of cakes are set; cool on wire rack 5 minutes. Makes 12 mini ganache cakes.
6. Run small knife around edges of cakes to loosen; flip cakes onto serving plates and drizzle with sauce. Garnish with raspberries, if desired.