Little Chocolate and Raspberry Brownie Cakes

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