DARK CHOCOLATE and raspberry brownie tarts

INGREDIENTS

  • 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

METHOD

  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.

 

adapted from donnahay