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Warm Chocolate Swoons



  • 1 1/2 sticks unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 6 tablespoons cocoa powder
  • 1/8 teaspoon baking powder
  • 1/2 cup chopped walnuts
  • 4 (3 1/2-inch) heart ring molds (available from specialty baking stores)
  • Cooking spray
  • 1 cup semisweet or white chocolate chips
  • 1 tablespoon light corn syrup
  • Parchment paper
  • Raspberries for garnish


  1. Heat oven to 325 degrees F.
  2. With a mixer, beat 1 stick of butter, sugar, brown sugar and vanilla extract until light and fluffy. Add eggs, beating in one first before adding the next.
  3. Sift together flour, cocoa, and baking powder and stir in along with walnuts.
  4. Lightly coat molds with cooking spray and place on a baking sheet covered with parchment paper. Divide batter between molds and bake 45 minutes until just firm and a wooden pick inserted in center comes out clean. Cool in rings 15 minutes on rack, but serve warm.
  5. While cooling, melt chocolate chips with corn syrup and remaining butter * over double boiler or in microwave.
  6. Cool slightly. Unmold hearts and spoon glaze over. Decorate with fresh raspberries.

Serves 4.

* If making white chocolate glaze, use only 2 tablespoons of butter and a little hot water if necessary. For ease, you can also use pre-made chocolate syrup, or apply any sundae-like topping. Nutella, if available, would be delicious.


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