Boasting a heart shape and a delightful blend of chocolate and fruit, these mini cakes are begging to be made and enjoyed this Valentine's Day.

We love the pairing of chocolate and fruit, so when this combination of sweet chocolate and slightly tart cranberry came together in the form of these adorable two-bite cakes, we knew it was a dessert bound to set hearts aflutter.

CRANBERRY SWIRL
Ingredients

• 1 cup fresh or frozen cranberries
• 1/4 cup water
• 1/4 cup granulated sugar
• 3 tbsp cream cheese, softened
• 1 tbsp all-purpose flour

MINI-CHOCOLATE CAKES
Ingredients

• 6 oz semi-sweet chocolate, chopped
• 1/2 cup unsalted butter
• 1 cup granulated sugar 
• 1 tsp pure vanilla extract 
• 2 eggs
• 1 cup all-purpose flour
• 1 tbsp cocoa powder 
• Pinch salt

TOPPING
Ingredients

• 2 oz semi-sweet chocolate, melted

Directions

1 For the cranberry swirl, bring the cranberries, water and sugar to a boil in a small saucepan over medium-high heat. Reduce heat and simmer, stirring occasionally, until the cranberries pop and the mixture thickens to resemble jam, about 15 minutes. Let cool completely. In a bowl, beat together the cranberry mixture, cream cheese and flour until smooth; set aside.
2 For the mini-chocolate cakes, preheat the oven to 350F. In a small saucepan over medium heat, melt the chocolate and butter until smooth. Let cool for 10 minutes. Whisk in the sugar and vanilla, followed by the eggs, one at a time, until combined. Stir in the flour, cocoa powder and salt. Scrape 1/3 cup of the batter into each of eight greased 3"-wide mini-heart-shaped pans. Drop small spoonfuls of the cranberry mixture in the batter, gently swirling it with a skewer. Bake for 15 to 18 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely before drizzling with melted chocolate.

Serves 8