Preheat toaster oven to 150°F. Generously butter 4 cups of a 6-cup muffin tin and then dust it with the ground walnuts.
Chocolate cakes: Place chocolate squares and 1/4 cup butter in ovenproof dish and melt in toaster oven while preparing other ingredients.
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.
Slowly add melted chocolate and butter to batter, blending thoroughly. Add chocolate chips and walnuts and stir until evenly distributed.
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.
Coulis: While cakes are baking, puree raspberries and sugar in a blender, until they form a nice, thick sauce.
Remove 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.
Tip: Melting chocolate in a toaster oven on low heat (about 150°F) works beautifully. There is no need to watch it constantly or to use the cumbersome bain marie technique.
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recipe from www.inmamaskitchen.com
Reprinted with permission from ©Lynn Alley, The Gourmet Toaster Oven, published by Ten Speed Press click for book review