( 3/4 stick) unsalted butter, at room temperature
9 tablespoons sugar
tablespoon pure vanilla extract
3 large eggs, separated
2 tablespoons all-purpose
6 tablespoons raspberry preserves
For the glaze
6 tablespoons heavy (whipping) cream
ounces bittersweet chocolate
For the topping
24 fresh raspberries
To make the cakes, heat the oven to 325 degrees F. Grease 24 mini muffin cups
Melt the unsweetened chocolate in the top of a double boiler placed over simmering
water. Remove from the heat and let cool to room temperature.
With an electric mixer on medium-high speed, cream the butter, 5 tablespoon sugar
and the vanilla extract in a medium-size bowl until light and fluffy, about 30 seconds.
Scrape the bowl with a rubber spatula.
Add the egg yolks and beat on medium speed until blended, about 30 seconds, stopping
the mixer once to scrape the bowl.
Add the flour on medium-low speed and blend for 15 seconds, stopping the mixer
once to scrape the bowl. Then add the melted chocolate on medium speed and blend
for 15 seconds, stopping the mixer once to scrape the bowl.
In a separate bowl, beat the egg whites on medium speed until foamy, 20 seconds.
Increase the speed to medium-high and gradually add the remaining 4 tablespoon sugar,
beating until the white forms firm but not dry peaks, about 45 seconds.
Using a rubber spatula, fold of the egg whites into the batter to loosen it.
Gently fold in the remaining whites.
Fill each muffin cup 2/3 full with batter. Place a generous 1/4 teaspoon of preserves
in the center of the batter, and spoon enough batter over the preserves to fill
the muffin cup.
Place babycakes in the oven and bake until set, about 15 minutes. Let cool completely
in the pan.
To make the glaze, heat the cream in a small saucepan to the boiling point. Remove
the pan from the heat, add the chocolate and set aside for 5 minutes. When the chocolate
is melted, stir with a whisk until shiny and smooth, about 5 seconds. Transfer the
glaze to a small, deep bowl.
Dip the top of each babycake in the glaze so it is well covered. Place on wire
racks and garnish the top of each one with a whole raspberry. Allow to set for 3
hours before serving, or place in the refrigerator to shorten the time.
Serve the day you make them, or store them overnight, uncovered, on a plate in
Makes 24 babycakes.
Unfrosted babycakes can be frozen in an airtight plastic container with
plastic wrap, parchment or wax paper between the layers, for up to 2 weeks. On serving
day, bring them up to room temperature before glazing.
For a more whimsical accent, garnish each babycake with a candy heart. The babycakes
can be set on a doily inside a box, presented on a platter or served on individual
plates at a dinner party.