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Raspberry-Chocolate Love Cakes

A recipe from the kitchen of Citizen Cake Ingredients: 7 oz. almond paste 7 oz. butter, soft 7 oz. sugar 5 eggs 5 oz. sifted pastry or all-purpose flour 3 oz. chopped Scharffen Berger chocolate 4 oz. fresh raspberries Preheat oven to 350 degrees. Cream the almond paste, butter and sugar together in a mixer. Add the eggs. Fold in the flour. Mix in chocolate and raspberries. Bake in a greased 1/2-sheet pan for 30-40 minutes. When cool, cut out heart shapes and serve. Makes 24 two-inch hearts but use any size cutter or simply cut hearts freehand with a small paring knife. [ San Francisco | MetroActive Central | Archives ]