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Preheat Oven to 170C (fan assisted)
Brownie Cups:
110g Dark Chocolate (70%)
110g Unsalted Butter
220g Caster Sugar
2 Large Eggs
90g Plain Flour
30g Cocoa Powder
1/2 tsp Baking Powder
1/2 tsp Salt
Swiss Merignue:
3 Egg Whites
250g Caster Sugar
1/2 tsp vanilla Extract
Pinch of Salt
Raspberry Goo – here is a recipe for Strawberry Goo…..just use Raspberries instead!
Ganache:
50g Double Cream
50f Dark Chocolate (50%)
Raspberries and Gold Leaf to decorate!
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