Almond flour raspberry brownie

Ingredients

For 1 serving

• Almond flour12 g
• Unsweetened cocoa powder6 g
• Eggs25 g
• Brown sugar10 g
• Dark chocolate 70%8 g
• Raspberries30 g

Contains: nuts, eggs

In season: June – September

Method

1. Preheat a conventional oven to 180 °C and line a small tin or square mould with baking paper (the quantities are for one square).
2. Chop the dark chocolate and melt it in a bain-marie, in a bowl set over a pan of barely simmering water on low heat, stirring for 2–3 minutes until smooth; take it off the heat.
3. In another bowl whisk the eggs with the brown sugar until foamy, then add the slightly cooled melted chocolate.
4. Fold in the almond flour and cocoa powder with a spatula until even; pour into the mould and press the raspberries halfway in.
5. Bake for 18 minutes, until the top is shiny and cracked and the edges firm, but the centre still soft.
6. Let it cool completely before cutting: without wheat flour it is fragile while hot.