I got a new job here in the Netherlands, so the day before I started into the big bad world of sales, I decided to do some calming of the nerves. What better way than with some gooey chocolate, some cream and some raspberries thrown on top.
I’m not very good at “relaxing” I always seem to get bored. I find things relaxing that others find stressful….all shopping in general is relaxing for me. Although when it’s a Saturday afternoon and you’re trying to steer the trolley around screaming toddlers….I do tend to get a bit narky. Baking is also another relaxing thing for me to do, when I’m really stressed I love to just hide in the kitchen with a new recipe. Although, God help anyone who comes near me if something has gone wrong….
These are some nice, stress-free tartlets. The recipe makes around 4 and can be adapted into a cake if that’s how you’re rolling on the particular day.
3 tbsp cocoa powder
1tsp vanilla extract
250 ml of cream
150g of raspberries
Preheat the oven to 175oC. Prepare your tartlet tins by greasing and dusting them with four.
Melt the butter in a saucepan then remove the saucepan from the heat. Add the sugar and the egg and mix well.
With the exception of the cream and rasberries. Add all the rest of the ingredients and mix until well combined. Pour into the prepared tins and place in the oven for 10 minutes. The cake won’t rise dramatically but you should be left with a set top and gooey middle. Be sure to keep an eye on them, because they can quickly over cook and be more of a muffin texture.
Allow the tartlets to cool while you whip the cream.
When you’re ready to serve, spoon generous dollops of whipped cream on top and then decorate with the raspberries and some shavings of chocolate.