Raspberry Chocolate Cup Cake Recipe

Ingredients

2½ oz (60g)     bittersweet (dark) eating chocolate - coarsely chopped
4 fl oz (½ cup)     water
3½ oz (90g)     butter - softened
8 oz
(1 cup, 220g)     brown sugar (firmly packed)
2     eggs
3½ to 4 oz
(2/3 cup, 100g)     self-raising flour
2 tbls     cocoa powder
1½ oz
(1/3 cup, 40g)     almond meal
4 oz (100g)     frozen raspberries

Method

1.     Pre-heat the oven to 335oF (170oC).
2.     Line a 12 cup cake pan, with cup cake papers.
3.     Put the chocolate and water into a saucepan. Over a low heat, stir until smooth. Set aside.
4.     Place eggs, sugar and butter in a large bowl.
5.     Beat with an electric mixer until just combined.
6.     Sift in the flour and cocoa. And add the almond meal. Stir to combine.
7.     Next, stir in the warm chocolate mixture.
8.     Finally, fold in the raspberries.
9.     Divide the mixture evenly between the cake cases.
10.   Bake for 40-45 minutes until firm to touch.
11.   Allow to cool for a few minutes and then transfer to a wire rack.

Notes

Makes 12 cakes.
Allow to cool slightly and serve with extra Raspberries and
whipped cream.