Chocolate and raspberry combine easily to make the perfect dessert!

Directions:
PREHEAT oven to 350° F. Grease 10 muffin cups.
BEAT granulated sugar and butter in large mixer bowl until combined. Add eggs, evaporated milk and vanilla extract; beat until blended. Stir in flour and salt. Gently fold in raspberries. Spoon heaping tablespoon batter into prepared cubs; place 1 Nestlé Treasure in each cup, pressing down slightly. Spoon heaping tablespoon batter over each Nestlé Treasure, covering completely. BAKE for 20 to 22 minutes or until cakes are golden brown around edges and top is set. Cool in pan on wire rack for 10 minutes. Run knife around edges to loosen; gently invert onto serving plate. Sprinkle with powdered sugar; serve warm.

Yields - 10

2 tb coffee liquer
2 oz Unsweetened chocolate
4 oz Bittersweet chocolate
3 tb Butter
1/2 cup Flour 1/4 ts Baking powder
1/4 ts Salt
1/8 ts Cinnamon
1/2 ts Freshly ground black pepper
2 Eggs; room temperature
3/4 c Sugar
2 ts Vanilla
1 c Chocolate chips

Preheat over to 350F. Line cookie sheets with parchment paper. Warm liquer in saucepan over low heat. Combine the unsweetened and bittersweet chocolates and the butter in a saucepan and melt over low heat, stirring frequently. Set aside to cool. Combine the flour, baking powder, salt, cinnamon, cracked pepper in a small bowl; stir to blend. Beat the eggs and sugar until pale and thick, about 5 minutes. Add the vanilla and melted chocolate, stir to combine. Fold in the flour mixture. Gently stir in the chocolate chips. (The dough will be loose. ) Drop by spoonfuls onto lined cookies sheets. Bake 8-10 minutes, until the tops are shiny and the cookies slightly puffy. Let cool 5 minutes before transferring to racks to cool completely.