When Mr Firehouse came home last week and said he wanted something “super chocolately”, I consulted my Pinterest treasure trove of “sweet treats” desserts I would get to one day and found this. It’s originally a Donna Hay recipe and who doesn’t love Aussie Donna?
This week we also bought a deep freeze, to try and unburden our poor refrigerator. You see, it’s the kind of place where things fall out as soon you open the door. Generally, full, frozen, glass-like things. Now, most of these solid missiles have been relegated to the garage, and our freezer is no longer a cavernous mess where to find one thing, you must pull out all things. These chocolate tarts were part of my attempts to stock the “baked goods” sections of our freezer, along with some sticky date puddings for good measure. Sometimes the need for dessert shouldn’t have to wait. Besides, why conform to this silly notion that vegetables and meat should stock a deep freezer? Ours has baked goods, ice cream and the bowl for the ice cream maker, lest we run out of ice cream!
I picked this recipe because the blogger did an awesome job taking photos and I thought they were really preeety. Mostly though I love chocolate and I generally eat really chocolatey things with berries. I like to eat my brownies with slices strawberries or add some raspberries to ganache. Why not combine the two? Genius!
200g dark chocolate chopped
1/2 cup brown sugar
1/4 cup single cream
1/4 cup all-purpose flour
handful of frozen raspberries to serve
Preheat oven to 150C, 300 F. grease and line your selected baking containers, I say this because the original recipe called for 4 10cm/4 inch springform pans, which I’m sure most people have lying around. I used 8 2 inch tart tins and 8 1 inch ones. Ramekins can work, but really I think 12 muffin cups would work perfect.
Place chocolate, butter, sugar and cream in a medium saucepan over low heat and stir until melted and smooth
Place the eggs and flour in a bowl and whisk well until combined
Whisk in the chocolate mixture until combined. Pour into lightly greased tins lined and top with the raspberries.
Bake for 20-25 mins or until cooked with tested with a skewer. I took mine out at the 20 min mark or just a little under. These were not going to be served immediately so I wanted them to maintain some gooeyness on the reheat. Serve the tarts with ice cream or some cream.
P.S if you own a deep freezer here are some fabulous organisation tips
We’re in the process of placing all our goods into canvas bags and having heated discussions about whether we should paint the top of the freezer with chalkboard paint (which we already have) or cover with chalkboard contact(which we need to purchase).
Mr Firehouse just declared in revelatory fashion that
“we do own the appliance”….well duh! I think this might mean that this argument might go my way….paint all the way!