Ingredients
- 125 g Butter
- 50 g Cocoa powder
- 150 g Caster sugar
- 75 g Raspberry jam
- 2 Eggs
- 1 Egg yolk
- 100 g Plain flour
- 1/2 tsp Baking powder
- 125 g Mascarpone cheese
- 150 g Fresh raspberries
- Whipped cream, to serve (optional)
- Cocoa powder, icing sugar (optional)
Preparation
Step 1
Preheat the oven to 180 °C
Butter the loose-bottomed tart pans.
Sift together flour and baking power.
Melt the butter in a medium-sized sauce pan over low heat and sift in the cocoa powder. Stir until the mixture boils, then remove from the heat. Stir in the Jam, 100g of caster sugar, the 2 whole eggs, flour and baking powder.
Beat together the mascarpone cheese, egg yolk and the remaining 50g of sugar.
Divide the chocolate cake mixture among the tart tins, and place mascarpone cheese mixture on top. Pull a knife (I use bamboo stick), backwards and forwards a few times to create a marbled effect.
Push the raspberries into the mixture (dividing them equally).
Place on a baking pan and bake for 20 minutes, until the tarts have risen and are just firm to the touch.
Remove from the tins after they have cooled for a few minutes and serve warm or cold with whipped cream (you can lightly dust with cocoa powder and/or icing sugar before serving too).