Romance is great and all, but one of my favorite ways to celebrate Valentine’s Day has always been to surprise friends and co-workers with unexpected treats. What better way to spread some love than with rich, gooey breakfast goodies? These Chocolate Raspberry Monkey Bread Hearts are a decadent way to show how much you care.
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.
- 1 can (8 count each) refrigerated biscuit dough
- 2 tbsp granulated sugar
- 1 tbsp + 1½ teaspoons unsweetened cocoa powder, divided
- .25 cups unsalted butter, melted
- .33 cups brown sugar
- .125 tsp salt
- .25 cups semi-sweet chocolate chips
- .5 cups heavy cream
- .5 freeze dried raspberries, ground to a powder in a blender (optional)
- 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.