|300 g||chocolate (semisweet)|
|confectioner’s sugar for serving|
A hot cup of drip coffee or an espresso is the perfect complement to this decadent dessert.
Preheat oven to 200°C/400°F. Roughly chop chocolate. In a small saucepan, melt chocolate over low heat. Add butter and stir until well mixed. Add eggs to standing mixer and beat with sugar, vanilla bean seeds, and a pinch of salt until frothy. Then, add flour and beat until smooth. Add melted chocolate and continue to beat until all ingredients are thoroughly combined.
Now, line muffin tin with muffin liners. Fill each one halfway full with batter. Place two raspberries in each cup and then top with remaining batter. Reserve leftover raspberries for serving. Place muffin tin in the freezer for approx. 10 min.
Take muffin tin out of the freezer and transfer directly to preheated oven and bake at 200°C/400°F for approx. 7 - 9 min. Remove from oven and allow to cool for approx. 10 min. Lightly dust with confectioner’s sugar. Serve with the remaining raspberries on the side. Enjoy!