Chocolate Raspberry Pot Pies
- 9 tablespoons (1 stick plus 1 tablespoon) cool unsalted butter, cut into pieces
- 3/8 cup sugar
- 1 egg yolk
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon baking powder
- Scant 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder, preferably Dutch-process, plus extra for rolling
- 6 egg yolks
- 4 eggs
- 1/4 cup sugar
- 18 ounces semisweet chocolate, melted
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, melted
- 1 cup raspberries
- Whipped cream for serving, optional
- 10 to 12 ramekins
Crust: Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until fluffy. Add the egg yolk and vanilla and mix. Stir the remaining ingredients together, then add to the butter mixture and mix. Form the dough into a disk, wrap in plastic, and chill for 1 hour. Meanwhile, sprinkle a work surface with cocoa. Roll the dough out to about 1/8-inch thick, then cut rounds to fit the tops of the pies.
Filling: Heat the oven to 375 degrees F. Combine the egg yolks, the whole eggs, and the sugar in a mixer fitted with a whisk attachment and whip until fluffy and light. Stir the melted chocolate into the egg mixture. Stir in the melted butter.
Use a ladle or pitcher to divide the filling among 10 to 12 ramekins. Gently push 3 raspberries down into each one. Arrange the ramekins on a baking sheet. Bake the pie filling for 6 minutes. Remove the pies but leave the oven on. Top each pie with a round of chocolate crust and bake another 8 to 10 minutes, until crisp. Let cool slightly and serve with whipped cream. Or let cool completely and rewarm before serving. Serve the same day.