Raspberry chocolate brownie cakes
100g dark chocolate (at least 70%
100g margarine or butter
2 eggs, beaten
230g caster sugar
100g self raising flour
150g raspberries
Makes 12 muffin sized cakes
1. Heat the oven to 180°c/160°c fan/gas mark 4
2. Melt margarine or butter and chocolate slowly in a saucepan or microwave. Watch it all the time and keep stirring.
3. Remove from the heat, cool a little and beat in eggs, sugar and flour.
4. Add the raspberries and mix gently.
5. Pour into the muffin cases sitting in a muffin tin.
6. Bake for about 20 mins. They will still look a little soft in the very middle.
7. Allow to cool slightly in the tin, before removing and cooling on a tray.
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