Ingredients
Cooking oil spray
150g dark cooking chocolate, chopped
150g unsalted butter, chopped
1/3 cup brown sugar, firmly packed
3⁄4 cup buttermilk
2 eggs, lightly beaten
11/3 cups self-raising flour
2 tblsps cocoa powder
125g punnet fresh raspberries
Extra fresh raspberries and icing sugar mixture, to decorate
100g dark cooking chocolate, chopped
1⁄4 cup pure cream
Method
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Generously spray a non-stick 6-hole Texas muffin pan (3⁄4-cup capacity) with oil.
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Place chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove. Cool slightly.
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Whisk sugar into cooled chocolate mixture until combined. Add buttermilk, eggs and combined sifted flour and cocoa. Stir until combined. Gently fold in raspberries. Divide evenly among prepared pan holes.
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Cook in a moderate oven (180C) for about 25 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 20 minutes. Transfer to a wire rack to cool.
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To make ganache, combine chocolate and cream in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Refrigerate for about 30 to 40 minutes, stirring occasionally, until thickened.
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Spoon ganache on top of each muffin. Decorate with extra raspberries. Dust with icing sugar.
