Almost nothing tastes better than dark chocolate and raspberries.
The week leading up to Christmas when I was still at work and wishing I wasn’t, I was having a coffee with Haitch in a local cafe, taking our time before we both trudged back to work. I picked up the local newspaper (NZ Herald) and as I was flicking through, I found this recipe for Donna Hay’s dark chocolate and raspberry brownie tarts with chocolate ganache.
The recipe only has ¼ cup of flour so it must be easy to convert to gluten free. So I carefully and quietly ripped out the recipe and popped it into my bag. Sorry for those of you out there that hate people who do that.
I tried it just before Christmas and it was absolutely delicious. Very rich, particularly after pouring on the chocolate ganache but that is fine. You can do what I did and save half for the next day.
Gluten free dark chocolate and raspberry brownie tarts
200g dark GF chocolate, chopped (I used Whittakers Dark Ghana)
60g unsalted butter
1/2c brown sugar
1/4c pouring cream
3 eggs (I used my own free range eggs from my chickens)
1/4c gluten free flour (any gluten free flour mix should do)
300g dark chocolate, chopped
1c pouring cream
Preheat oven to 150c.
1) Place the chocolate, butter, sugar and cream in a saucepan over low heat and stir until melted and smooth.
2) Place the eggs and flour in a bowl and whisk until well combined.
3) Whisk in the chocolate mixture until combined.
4) Pour into 4 x 10cm round lightly greased springform cake tins lined with non stick baking paper. (I didn’t have small springform cake tins so I used greased and lined ramekins. The brownies came out perfectly for serving.)
5) Top with the raspberries.
6) Bake for 35 – 40 minutes or until cooked when tested with a skewer. (Mine took 35 minutes)
To make the chocolate ganache.
7) Place the chocolate and cream in a small saucepan over low heat and stir until melted and smooth. (I put mine in a glass bowl and placed over a pan of simmering water.)
Serve the tarts smothered with chocolate ganache.