Chocolate Raspberry Tea Cakes Recipe

5 2 2
Chocolate Raspberry Tea Cakes Recipe
Chocolate Raspberry Tea Cakes Recipe photo by Taste of Home
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Chocolate Raspberry Tea Cakes Recipe

Read Reviews
5 2 2
Publisher Photo
WITH a family of six children, it seems I'm always cooking and on the lookout for variety in menus and special treats to surprise them. This recipe was given to me by a co-worker. The flavor compliment of the raspberry to the chocolate is very pleasing.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling

Ingredients

  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 egg white
  • 1/4 cup milk
  • 1/4 cup butter, melted
  • 1/2 cup milk chocolate chips
  • 6 teaspoons seedless raspberry jam

Directions

In a large bowl, combine the flour, sugars, baking powder and salt. In another bowl, whisk the egg white, milk and butter; stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill each of six paper-lined muffin cups with 1 tablespoon batter. Drop 1 teaspoon of jam into each cup; top with remaining batter.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1/2 dozen.
Originally published as Chocolate Raspberry Tea Cakes in Reminisce Extra March 2007, p53

Nutritional Facts

1 each: 255 calories, 12g fat (8g saturated fat), 25mg cholesterol, 221mg sodium, 34g carbohydrate (21g sugars, 1g fiber), 4g protein.

  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 egg white
  • 1/4 cup milk
  • 1/4 cup butter, melted
  • 1/2 cup milk chocolate chips
  • 6 teaspoons seedless raspberry jam
  1. In a large bowl, combine the flour, sugars, baking powder and salt. In another bowl, whisk the egg white, milk and butter; stir into dry ingredients just until moistened. Fold in chocolate chips.
  2. Fill each of six paper-lined muffin cups with 1 tablespoon batter. Drop 1 teaspoon of jam into each cup; top with remaining batter.
  3. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1/2 dozen.
Originally published as Chocolate Raspberry Tea Cakes in Reminisce Extra March 2007, p53

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Reviews forChocolate Raspberry Tea Cakes

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MY REVIEW
cook4my5kidsandhub User ID: 6650348 95938
Reviewed Feb. 6, 2013

"These are so delicious! Everyone loved the surprise raspberry filling inside!"

MY REVIEW
BossFanTwinsMom User ID: 6126450 152571
Reviewed Aug. 11, 2011

"My children love these! Of course, 6 is not enough; must double the recipe, at least. Great school-safe (with peanut-free chocolate chips) snack."

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