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
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.