Dark Chocolate And Raspberry Brownie Tarts | Donna Hay

Step 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. 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.

Step 2

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. 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.