Raspberries are still in season, but only just. This amazing dessert is as good as send off as any, and you can serve the brownies hot or cold. Small, sweet blackcurrants add a burst of sweetness to the dark chocolate brownies.
Pre-heat the oven to 180c.
Melt together the chocolate and butter in a bain marie. Once melted, add the sugar and cook out the graininess. Next add the eggs, stirring well. Finally, add the flour bit by bit. This will give you a thick goo. Last of all mix in the blackcurrants. The best way to cook these is in metal food rings to give individual brownies.
Butter the rings and sit them on non-stick tray. Dollop 2 -3 tablespoons of mix into each one. Bake at 180c for 8 minutes, allowing to cool for 5 minutes.
To make the fool, blitz the berries and pass them through a sieve to extract the juice. Whip the cream to a soft peak, beat in the sugar and add the coulis.
Pipe the fool into a champagne glass and serve next to the warm gooey brownie.
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