Heat cream until steaming (do not boil).
Pour over chopped chocolate and let sit for 2 minutes.
Stir until smooth, then add butter for shine.
Let cool slightly until it thickens but is still pourable.
3. Assemble the Cakes
Place cooled cakes on a wire rack with parchment underneath.
Pour ganache generously over each cake, letting it drip naturally.
Sprinkle crushed cookies and cocoa nibs over the wet glaze.
Top each cake with a fresh raspberry.
Serving & Storage
Best enjoyed the same day for crisp topping.
Can be stored in an airtight container in the fridge for up to 2 days.
Serve slightly chilled or at room temperature.
✨ These little cakes are perfect for a festive dessert table — soft cake, silky ganache, crunchy topping, and a fresh berry burst.
