Little Chocolate and Raspberry Brownie Cakes
Photography by Claire Aldous.
Topped with a cloud of cream and jam and a lovely soft centre, these little cakes make every bite a delicious treat.
INGREDIENTS
125 grams dark chocolate, chopped
125 grams butter, diced
1 tablespoon golden syrup
3 large eggs, size 7
1 teaspoon vanilla extract
½ cup caster sugar
½ cup plain flour
¼ teaspoon baking powder
pinch of sea salt
¾ cup frozen raspberries
To serve
icing sugar or mascarpone or clotted cream marbled with a seedless dark berry jam
METHOD
Grease a 12 x ½-cup-capacity muffin tin and line the bases with baking paper.
Preheat the oven to 160˚C fan bake.
Put the chocolate, butter and golden syrup in a heat-proof bowl set over a saucepan of simmering water and leave to melt, stirring occasionally until smooth. Do not let the base of the bowl touch the water and don’t let the chocolate get too hot.
Lightly whisk the eggs and vanilla in a large bowl then add the sugar, flour, baking powder and salt and whisk until smooth.
Pour in the melted chocolate mixture and whisk to combine.
Divide the batter evenly between the tins then dot the raspberries over the top. I use 3–4 depending on their size.
Bake for about 12 minutes or until the centres are only just set and still a little soft to the touch. Don’t over-bake.
Cool for 10 minutes then remove from the tins and cool completely.
The cakes are best eaten on the day of baking, dusted with icing sugar or served with marbled cream and jam. Makes 12
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!