Ingredients:
250g raspberry jam
4 eggs, separated
200g dark chocolate (at least 65% cocoa solids)
100g butter
60g sifted flour
pinch of salt
125g raspberries, to garnish
Method:
Butter tart moulds (you will need about 20) then chop the remaining butter and the chocolate and combine in the top of a bain-marie (double boiler). Once the chocolate has melted take off the heat.
Whisk the egg whites with the sugar until pale and creamy. Fold in the flour then mix in the melted chocolate. Add the egg whites and butter to a clean and dry bowl until it stands in stiff peaks. Now fold the egg whites into the chocolate mix. Use this batter to half-fill the moulds then add 1 tsp of the jam into each well before topping with the remaining chocolate (reserve any remaining jam).
Transfer to an oven pre-heated to 160°C and bake for 20 minutes. Allow to cool in the tin until lukewarm then turn out onto wire racks to cool completely. To serve, top with the remaining jam then decorate with the fresh raspberries and accompany with a little raspberry sorbet.
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