With Valentines Day just around the corner, it's hard not to have chocolate on the mind. These lovely little "tarts" are sure to satisfy any chocolate craving that you may have. Best of all, you won't believe how quick and easy they are to make. One bowl, one saucepan, no mixer required.
The recipe makes three 5" cakes. I baked them in these round paper baking molds from Sur La Table. They look great, work nicely, and cost about one dollar. Best of all, there's no mess. These measure 5" x 1-1/2".
Raspberry Brownie Tarts
makes 3 generous servings
- 7 oz. semi-sweet chocolate, chopped
- 5 T. unsalted butter
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 3 eggs
- 1/4 cup all purpose flour
- small package fresh raspberries
Preheat the oven to 300F.
Spray 3 paper baking pans that measure 5 x 1-1/2" lightly with Pam.
Place the chocolate, butter, sugar, and cream in a heatproof bowl set over simmering water. Stir until melted and smooth. Remove from heat and set aside.
Whisk the eggs and flour together in a bowl.
Add the chocolate mixture and whisk together until combined.
Divide the batter among the 3 paper baking molds and top with the raspberries.
Bake for 35-40 minutes, or until a skewer comes out clean. Allow to cool to room temperature.
Serve with whipped cream on the side, if desired.
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