Magical things happen when you combine raspberries, chocolate and double cream. These are easy to make and even easier to polish off. Delicious, dark and decadent.


  • For the brownies

  • 275g bitter dark chocolate

  • 225g unsalted butter

  • 400g caster sugar

  • 5 eggs

  • 200g plain flour

  • 100g blackcurrants

  • For the fool

  • 200g raspberries

  • 200ml double cream

  • 50g icing sugar


  • 1.

    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.

  • 2.

    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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 1 rating