Recipe for Mini Cocoa and Raspberry Cakes

Preheat the oven to 180 °C in fan mode. Take the raspberries out of the freezer. In a bowl, sift the powdered sugar, flour, almond flour, and cocoa. Melt the butter and honey in a double boiler.

Whisk the egg whites with a fork and a pinch of salt (without whipping them). Incorporate the dry mixture and stir with a spatula. Gradually add the butter and honey mixture, then the vanilla extract. Transfer the batter into a small jug with a pouring spout.

To finish, place a mini-muffin pan with 10 cavities of 50 ml on a baking sheet. Distribute the batter into the cavities until three-quarters full. Add 2 raspberries on top. Bake for 10 minutes, then let sit for 2 minutes in the turned-off oven: check for doneness with the tip of a knife, which should come out clean. Let cool for 10 minutes at room temperature, then remove by inverting.