Raspberry and chocolate brownie cakes
Serves 8
Easy
Total time:
Gooey and indulgent, chocolate brownies don’t need to be so square – you can use the mixture to make these fabulous individual cakes with added raspberries. These are quite delicate, so use a flexible 8–hole muffin tin (the rubbery ones), or line a rigid tin with paper cases
Skip to ingredients
- (70% cocoa solids) 100g dark chocolate
- 100g butter
- 2 eggsbeaten
- 230g golden caster sugar
- 100g self-raising flour
- 150g raspberries
- for dusting icing sugar
Method
step 1
Heat the oven to 180C/160 C/gas 4. Melt the chocolate and butter in a saucepan over a low heat and mix together. Remove from the heat and beat in the eggs, sugar and flour. Add the raspberries and mix gently.
step 2
Pour into the muffin cases and bake for 20 minutes. Cool slightly and then gently take the cakes out of the tin. Lightly dust the tops with icing sugar.
