healthy eating my way (allergy friendly)
I am in Bergen, and its pouring rain. Of course, but that does not stop me from walking like I
These were so good, I only made four of them for the family. But the size were just enough. And I covered them with “Chocolate Ganache”. So good. For any chocolate lover this is it.
100 gr (3.5 oz) dark chocolate 70%
30 gr (1.05) butter
40 gr (1.4 oz) palm sugar or brown sugar
1 dl (1/2 cup) heavy creme
20 gr (0.7oz) spelt flour
100 gr(3.5 oz) frozen raspberries
Preheat oven to 150 C (300F)
I used 4 mini cake forms with a diameter of 10 cm (3.9 inches). You can also just use just one cakeform, a bigger one.
In a sauce pan add heavy creme, butter and sugar. Heat it up on medium heat, until it has all melted.
In a separate bowl, add eggs and the flour. Mix it well together.
Then add together the chocolate sauce and the flour mix, and mix that well.
I oiled my forms with rapeseed oil, and added parchment paper in the bottom of them.
On top I added the raspberries
Bake in oven for 30-35 minutes. Cool of a little and add the chocolate ganache if desired.