Dark Chocolate and Raspberry Brownie Tarts

This is sort of like a follow-up to the Donna Hay classic brownies.  Too much chocolate in my diet?!  A woman has to get her daily dose of cocoa isn't it?

I shall not deny that I expected them to look much nicer.  But.. I can't grumble too much since I used ramekins instead of a springform cake tin as stated in the recipe.  And I learnt that I shouldn't have pressed my raspberries too deep into the chocolate as the brownies rise while baking.

   

Do I like these brownie tarts more than the classic brownies.. Nah. I think not.  The raspberries add a tinge of sourness to the brownies..  Somehow, I like my brownies pure and 'unadulterated'.  Oh well, but these were worth a try anyway, they looked so pretty in the magazine!  

Dark Chocolate & Raspberry Brownie Tarts (adapted from Donna Hay)

serves 4

200g dark chocolate (70%), chopped

60g butter

1/2 cup brown sugar

1/4 cup single cream

3 eggs

1/4 cup all-purpose flour

250g raspberries (I used much lesser than recipe stated)

chocolate ganache (I skipped making this as it was just too much chocolate)

300g dark chocolate, chopped

1 cup single cream

Directions

- Preheat oven to 150*C. Place chocolate, butter, sugar and cream in a medium saucepan over low heat and stir until melted and smooth

- Place the eggs and flour in a bowl and whisk well until 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 mins or until cooked with tested with a skewer

- To make 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.