dark chocolate

and raspberry brownie tarts

  • 200g dark (70%) chocolate, chopped
  • 60g unsalted butter
  • ½ cup (90g) brown sugar
  • ¼ cup (60ml) single (pouring) cream
  • 3 eggs
  • ¼ cup (35g) plain (all-purpose) flour
  • 250g raspberries

chocolate ganache

  • 300g dark chocolate, chopped
  • 1 cup (250ml) single (pouring) cream
  1. Preheat oven to 150°C (300°F). Place the chocolate, butter, sugar and cream in a saucepan over low heat and stir until melted and smooth. Place the eggs and flour in a bowl and whisk until well combined. Whisk in the chocolate mixture until combined. Pour into 4 x 10cm round lightly greased springform cake tins lined with non-stick baking paper and top with the raspberries. Bake for 35–40 minutes or until cooked when tested with a skewer. 
  2. To make the chocolate ganache, place the chocolate and cream in a small saucepan over low heat and stir until melted and smooth. Serve the tarts with the chocolate ganache. Makes 4.
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