Individual Chambord Chocolate Cake

I require flexibility or at least the illusion of flexibility. I might not always capitalize on utilizing that flexibility, but it makes me feel better knowing that I have the option. Baking doesn’t really allow itself too much flexibility, as it’s more of a science than cooking.

Individual Chambord Chocolate Cake
with Raspberry Coulis and Chambord Whipped Cream

Here are the flexible elements that make this recipe a keeper for me: It can be served immediately or made ahead of time.  It can be made gooey or firmer. The cakes could be served warm or cold or at room temperature. Serve it plain or with the optional raspberry coulis and whipped cream.

I’ve made these for dinner parties, birthday parties or a great mid-week surprise.

Make a double batch, you won’t regret it!

Individual Chambord Chocolate Cake

Makes 4 cakes
Adapted From Dave Leiberman’s Mini Fudgey Chocolate Cakes


4 ounces TJ’s Pound Plus Dark Chocolate 
4 tablespoons butter 
1 large egg 
1/3 cup sugar 
Pinch of salt 
1 tablespoon Chambord 
1 tablespoon flour 
Canola oil for cupcake pans


Preheat the oven to 350°F. 

1. Melt the chocolate and butter together in a small saucepan. Remove from heat and allow to cool.
2. In a small bowl, whisk the egg, sugar, and salt together until yellow and light. 
3. Fold in the melted chocolate & butter. 
4. Add Chambord and mix to combine.
5. Mix in the flour until fully incorporated. 
6. Oil the cupcake tins. 
7. Pour the batter into the tins and bake for about 16 minutes. The middle should still be a bit moist but not firm. (For a gooier middle, bake for 12 minutes) 
8. Remove the cakes from the oven and let rest for 10-15 minutes.
9. Gently invert pan and remove cakes from cupcake tin.
10. Reserve for up to 2 days or serve immediately.

Raspberry Coulis

10 ounce bag frozen raspberries
2 tablespoons sugar
1 1/2 teaspoons lemon juice

In a blender, puree raspberries with sugar and lemon juice. Pour through a fine mesh sieve, using a wooden spoon to push out the liquid past the solids.

Chambord Whipped Cream

2 tablespoons sugar
1 cup heavy cream (cold)
1 tablespoon Chambord

Place sugar and cold heavy cream into KitchenAid mixer fitted with a wisk attachment (or large bowl if you’re using a hand mixer). Whisk on medium speed until the cream creates stiff peaks. Don’t overmix or you will start to create butter!! Add Chambord and gently incorporate with a spatula.

Eat, Drink & Be Yummy!


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