Chocolate Desserts for Two

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By The Paula Deen Test Kitchen

A great friend to us in the Paula Deen Test kitchen, Debby Maugans, shares a recipe just in time for Valentine’s Day. Debby is the reining southern princess of making irresistible desserts for two. In her new book Small-Batch Baking for Chocolate Lovers from St. Martin’s Press, she tempts us with over 120 recipes all loaded with chocolate and all suited for two. We found them quick to mix, quick to bake and, best yet, quick to clean up. Perfect when you want just a little something sweet. This Valentine’s Day (or any day) tempt your sweetie with Debby’s Chocolate Raspberry Cake Hearts.

Chocolate Raspberry Cake Hearts
Yields 2 cakes.

Unsalted butter for greasing the pan
¼ cup plus 1 tablespoon all-purpose flour
3 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
3 large eggs, room temperature
½ cup sugar
2 teaspoons very hot tap water
2 ½ tablespoons unsalted butter, melted
3 tablespoons seedless raspberry preserves
4 teaspoons raspberry liqueur, divided
4 ounces bittersweet chocolate, finely chopped and divided
¾ cup heaving whipping cream, divided
1 tablespoon light corn syrup
fresh raspberries for garnish

Position a rack in the center of the oven and preheat the oven to 400º F. Lightly butter and flour an 8-inch square cake pan. Line the bottom of the pan with parchment paper; butter and flour the paper, and set the pan aside.

Sift the flour, cocoa and salt into a small bowl. Place the eggs, sugar and water in a small deep mixing bowl; beat with a handheld electric mixer until the mixture is thick and a heavy ribbon falls when the beaters are lifted (about 4 minutes). Sift half of the dry ingredients over the egg mixture; fold in gently. Sift and fold in the remaining dry ingredients. Fold in the melted butter. Do not over mix or the batter will deflate. Turn the batter into the prepared pan.

Bake the cake until a toothpick inserted in the center comes out clean (about 11 to 12 minutes). Remove from the oven and allow the cake to cool in the pan on a wire rack for 10 minutes. Remove cake from pan and let cool completely.

Turn cake out onto a cutting board lined with wax or parchment paper. Using a 3 1/2-inch heart-shaped cutter, cut out four cakes. Discard scraps or reserve for nibbling. Stir together the preserves and 2 teaspoons of the liqueur; gently brush the tops and sides of the cakes with the mixture.
Place 2 ounces of the chopped chocolate in a small microwave safe bowl; microwave on medium power until the chocolate is soft (about 1 ½ minutes). Stir until smooth. While the chocolate is warm, beat ½ cup of the whipping cream in a small deep mixing bowl until stiff peaks form. Quickly beat in the chocolate. Immediately drop the mousse mixture over two of the heart cakes and spread to within ½-inch of the edges. Place the remaining two heart cakes, preserves sides down, on top of the layers covered with the mousse mixture and press down gently to adhere. Smooth the sides of the cakes and refrigerate 30 minutes while preparing the glaze.

Bring the remaining ¼ cup cream and corn syrup to a boil in a small saucepan or microwave-safe bowl. Remove from the heat and add the remaining chocolate and liqueur; whisk until the chocolate mixture is smooth. Cool until the glaze is thickened but still pourable (about 15 minutes). Pour the glaze over the cakes, spreading the glaze to cover them. Chill until firm (at least 2 hours or up to 1 day). Garnish with fresh raspberries.

Debby Maugans is the author of Small-Batch Baking, Small-Batch Baking for Chocolate Lovers and writes the weekly “Table for Two” food column for The Birmingham News. A food writer and stylist for more than twenty five years, Maugans developed recipes for Fannie Flagg’s popular Whistle Stop Cafe Cookbook. She is a contributor to Debby lives in Asheville, North Carolina. Visit her at

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Leave a Comment

Reader Comments:


i had the baked spaghetti. Befor It is yummy. Paula deen I lake to try your cooing. bet you can make very good.

By Donna marie eichhorn on February 03, 2013


I love your cooking i saw you on master chef youre awsome

By anne lindsey on September 18, 2012


Love your shows, love your personality. Also, Type 2 diabetic, looking forward to using some of your new recipes. Wished all of them showed the calorie, sugar and carb content though.

By Loudene Tollar on May 22, 2012


Paula, I remember you making spinach pinwheels but I can't find the recipe. I think it was an appetizer. Could you tell me where I may find it? Thanks.

By Bea Becker on February 17, 2012


Paula your white bean chicken chili was awesome, and it was sooo easy to make.

By Samantha Lee on February 21, 2011


Made these for Valentine's Day weekend. Totally worth the effort! The outer chocolate coating melts in your mouth. Better than restaurant desserts!

By Jackie on February 13, 2011


Paula, Oh my God, my favorite dessert in the world. Anything, with chocolate and raspberry. Thank you Darlin. smileLove you ! Carol L.

By Carol L. on February 11, 2011


When a recipe calls for plain or all-purpose flour, can you use self-rising flour instead? Leaving out the ingredients that you don't need. Sorry for asking a stupid question, but, I don't know. THANKS!!!!!!!!

By Terri on February 11, 2011


Sounds yummy! I would save the scraps and make a little chocolate trifle!

By Anonymous on February 09, 2011


Saw this in either USA Weekend or Parade Magazine this last Sunday... looks like there was a mousse to go with it. That mousse reminds me of one I had a few weeks ago that had coconut in it. It was served at a charity organization that is local here, and it was soooo good. I asked how they made it and a kid who was serving responded "kill a moose?" LOL Kids! wink Those chocolate cakes look like they'll send a person over the edge with the chocolate......MMMMMMMMMMMMMMMMMMMMMMMMM

By JDP on February 09, 2011


Paula Is their a recipe for white brownies that you can send me. Have made chocolate ones, but a lot of my family and friends don't like dark Chocolate. Made those s'mores with Brownies, Marshmellows and peanut butter cups. They loved them! You are one of the best. Thanks Dan

By Danie Grimes on February 09, 2011


Paula, what kind of cake did you air on TV a few days ago? I think maybe it was called Aunt something?? It had coconut,chocolate?? Thank you, Peggy

By Peggy on February 08, 2011

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Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm