Brownie Raspberry Tart for 2
Prep time
Cook time
Total time
Dark chocolate meets tart raspberries with a sweet almond note
Recipe type: dessert
Serves: 2
  • 60g dark chocolate 70%, chopped
  • 20g butter
  • 30g brown sugar
  • 20ml heavy cream
  • 1 egg
  • 1 tbsp Amaretto (optional)
  • 10g all-purpose flour
  • pinch of salt
  • 50g fresh raspberries
  1. Preheat oven to 150°C. Grease and flour two small 10 cm round cake tins.
  2. Place the dark chocolate, butter, brown sugar and heavy cream in a saucepan over low heat. Stir occasionally until the mixture is smooth. Once everything is melted, set it aside and let it cool for 5 minutes.
  3. Mix in the egg and Amaretto and whisk until well combined. Add the flour and pinch of salt and stir until just combined.
  4. Pour the mixture into the prepared cake tins and top with the fresh raspberries. Bake for 30-35 minutes or until a toothpick inserted comes out clean. It's delicious just on it own or with a dollop of whipped cream or vanilla ice cream.
*Adapted from Donna Hay.
Recipe by Bowsessed™ at