* 1/4 cup (1/2 stick) unsalted butter, plus more for preparing pans\r\n * 1/8 cup finely ground walnuts\r\n * 3 (1-ounce) squares unsweetened chocolate\r\n * 3 (1-ounce) squares semisweet chocolate\r\n * 1/2 cup all-purpose flour\r\n * 1/2 teaspoon baking soda\r\n * 1/2 cup sugar\r\n * 1/4 teaspoon salt\r\n * 2 tablespoons buttermilk\r\n * 2 eggs\r\n * 1/2 cup semisweet chocolate chips\r\n * 1/2 cup chopped walnuts\r\n\r\nRaspberry Coulis\r\n * 1 cup raspberries, fresh or frozen\r\n * 1/2 cup sugar\r\n * Powdered sugar for topping\r\n * Whipped cream, for topping (optional)\r\n\r\n1. Preheat toaster oven to 150°F. Generously butter 4 cups of a 6-cup muffin tin and then dust it with the ground walnuts.\r\n2. Chocolate cakes: Place chocolate squares and 1/4 cup butter in ovenproof dish and melt in toaster oven while preparing other ingredients.\r\n3. Combine flour, baking soda, sugar, and salt in a large bowl. In a smaller bowl, whisk buttermilk and eggs together, and stir into dry ingredients.\r\n4. Slowly add melted chocolate and butter to batter, blending thoroughly. Add chocolate chips and walnuts and stir until evenly distributed.\r\n5. Increase oven temperature to 350°F. Pour batter evenly into prepared muffin tin and, once oven has reached the correct temperature, bake cakes for 10 minutes.\r\n\r\nCoulis: While cakes are baking, puree raspberries and sugar in a blender, until they form a nice, thick sauce.\r\n\r\nRemove cakes from oven and carefully remove from tin. Serve with a sprinkle of powdered sugar and dollop of softly whipped cream over top and raspberry coulis on side.\r\n\r\nServes: 4\r\n\r\nrecipe from www.inmamaskitchen.com