Chocolate raspberry heart

INGREDIENTS

105g unsalted butter, softened

285g light brown sugar

2 large eggs

180g plain flour

pinch salt

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

8g cocoa powder

125g plain chocolate, chopped

165ml milk

250g raspberries

Basic cream cheese frosting, chocolate variation

METHOD

Preheat the oven to 170°C and line two 12-hole muffin trays with cases.

Place the butter and half the sugar in a bowl and cream until very pale and fluffy. Lightly whisk the eggs in a jug and slowly beat into the butter mixture. Sift the flour, salt, baking powder, bicarbonate of soda and cocoa powder into the batter and mix until just combined.

Place the chocolate, milk and the remaining sugar into a saucepan. Gently bring to the boil and stir until the chocolate and sugar have dissolved. Slowly pour the hot chocolate into the batter and mix. Scrape the bowl to make sure it is well combined. Transfer to a jug and, while it is still warm, fill the cases until two-thirds full. Drop 2-3 raspberries into each.

Bake immediately for 15–20 minutes, depending on your oven. They are cooked when the tops are slightly dry and spring back to the touch. If in doubt, insert a clean knife or skewer into the middle of each, it should come out with a small amount of crumb sticking to it. Leave them to cool a little in the tray before placing on a wire rack to cool completely.

To decorate, use the chocolate cream cheese frosting and top with sugarcraft hearts or lips.

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