Chocolate Raspberry tea cakes

This recipe makes about 30 cakes using a normal size cupcake pan. I do not recomend using papers unless you are selling these cakes or serving publicly. They are so decadent they should only be served to consenting adults.

1 box Dark Chocolate cake mix
1 (8oz) container Chocolate flavored Cool Whip
1 egg white
1 shot Chambord Liqour

Mix well together. prepare muffin tin with cooking spray. Drop 1 TBSP mixture into cups. Use spoon dipped into cocoa powder to press down into a disk shape in bottom of cups. bake in 350 degree oven 8 minutes. turn out to cool.

On cooled cakes spread 1 TBSp raspberry jam and place on cookie sheet.

1 cup egg whites beaten until soft peaks form
add 4 TBSP sugar, 4 TBSP cocoa powder and 1/2 tsp cream of tartar slowly until well incorporated and stiff peaks form. Place heaping spoonfulls onto cakes sealing jam inside. Bake at 425 degrees for 3 minutes.