Chocolate Babycakes - cooking recipe

Ingredients

3 ounces semisweet chocolate
2 tablespoons butter
3 tablespoons sugar
1/8 teaspoon vanilla
1 egg, separated
1 tablespoon flour
2 tablespoons raspberry jam
2 tablespoons heavy cream
1 ounce semisweet chocolate

Preparation

Melt 3 ounces chocolate in a double boiler, let cool.
Cream butter, sugar and vanilla until fluffy for 30 sec.
Add egg yolk and stir in flour, melted chocolate.
Beat egg white in a separate bowl until foamy with 1 tbsp sugar.
Fold into chocolate mixture.
Fill 8 mini muffin tins 2/3 full.
Drop 1/2 tsp of jam in center and refill with mixture.
Bake at 325 degrees for 15 minute Let Cool.
Dip top of cakes with glaze prepared from cream and 1 oz of chocolate mixed together.
Top with raspberries if desired.