Dark Chocolate and Raspberry Brownie Tart

Dark chocolate and raspberry brownie tart

1/2 cup dark chocolate 70%, chopped

2 tbsp butter

1/4 cup brown sugar

2 tbsp 35% cream

1 large egg

2 tbsp all purpose flour

1/2 cup raspberries

Preheat oven at 300F. Place the 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 until well combined. Whisk in the chocolate mixture until combined. Pour into lightly greased round cake tins lined with non-stick baking paper and top with the raspberries. Bake for 35 minutes or until cooked when tested with a skewer.