Raspberry and chocolate brownie cakes
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Skip to ingredients
Ingredients
- (70% cocoa solids) 100g dark chocolate
- 100g butter
- 2 eggs, beaten
- 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.
