Name: Chocolate Raspberry Monkey Bread Hearts
Prep time: 10 minutes
Yield: Makes 6 tiered heart cakelets using a Nordic Ware Tiered Heart Cakelet Pan
Ingredients: 1 can (8 count each) refrigerated biscuit dough; 2 tablespoons granulated sugar; 1 tablespoon + 1½ teaspoons unsweetened cocoa powder, divided; ¼ cup unsalted butter, melted; 1/3 cup brown sugar; 1/8 teaspoon salt; ¼ cup semi-sweet chocolate chips; ¼ cup fresh raspberries; 4 ounces semi-sweet chocolate chips; ½ cup heavy cream; ½ ounce freeze dried raspberries, ground to a powder in a blender (optional)

To make these adorable, little treats, I used a tiered heart cakelet pan from Nordic Ware and packed the finished cakes in treat boxes from Wilton.

These gooey cakes make a super rich breakfast or afternoon nibble, so they’re the perfect treat to take into the office or share at a meeting or playdate. Even better, they use store-bought biscuit dough as the base so they’re really easy to make.

Simply coat pieces of biscuit dough with a mixture of cocoa and sugar, then pack them into the cakelet pans with layers of chocolate chips, fresh raspberries and a rich brown sugar cocoa sauce. While the cakes are baking, whisk together a quick chocolate ganache to drizzle over top. To give these treats an extra pop of festive color and raspberry flavor, blend freeze dried raspberries and sprinkle the dust over top.

These sweet little treats are sure to disappear quickly and guaranteed to warm your heart when they do.

Chocolate Raspberry Monkey Bread Hearts

Printable Version

theinspiredhome.com

SERVINGS

Makes 6 tiered heart cakelets using a Nordic Ware Tiered Heart Cakelet Pan

PREP TIME

8 10 minutes

ACTIVE TIME

20 minutes

INGREDIENTS

1 can (8 count each) refrigerated biscuit dough
2 tablespoons granulated sugar
1 tablespoon + 1½ teaspoons unsweetened cocoa powder, divided
¼ cup unsalted butter, melted
1/3 cup brown sugar
1/8 teaspoon salt
¼ cup semi-sweet chocolate chips
¼ cup fresh raspberries

4 ounces semi-sweet chocolate chips
½ cup heavy cream
½ ounce freeze dried raspberries, ground to a powder in a blender (optional)

DIRECTIONS

Preheat oven to 350°F. Spray tiered heart cakelet pan with nonstick cooking spray with flour in it.
Open the can of biscuits and slice each biscuit into 4 pieces. Place the granulated sugar and 1½ teaspoons of cocoa powder in a large bowl. Add the biscuit pieces and toss to coat.
Mix melted butter, brown sugar, salt and remaining 1 tablespoon of cocoa in a small bowl.
Place half the coated biscuit pieces in the prepared pan, pressing them into each cake mold to ensure dough gets into the deepest part of the molds. Top with half the chocolate chips and half the butter mixture. Repeat a second layer of biscuits, chocolate chips, and butter mixture.
Bake for about 15-20 minutes until the tops are very brown. The tops will get very crusty.
Let the cakelets cool in the pan for about 5 minutes. Place a rimmed baking sheet over the pan and invert the pan, tap the top a few times and remove pan. If it doesn’t, Note: do not let cakes cool completely in the pan or they will become stuck and very hard to remove.
While cakes are cooling, place 4 ounces chocolate chips in a glass bowl. Heat cream in saucepan until just boiling. Pour cream on chocolate and let stand for 5 minutes. Stir just until chocolate is blended in and smooth. Pour on top of cakelets. Sprinkle with freeze dried raspberry dust if using. Serve cakes slightly warm.