preheat oven to 200°c/180°c fan forced. grease two x 24 hole (1 tablespoon/20ml) mini muffin pans.
using an electric mixer, whisk eggs and sugar for 5 minutes or until mixture is thick and has tripled in volume. sift flour and plaistowe dutch processed cocoa over egg mixture, add butter and gently fold through.
evenly divide mixture among muffin pans; carefully press a raspberry halve into each hole. bake for 10 minutes or until cakes are firm to touch. cool. remove from pan.
place plaistowe premium dark chocolate and cream in a microwave-safe bowl. microwave on medium (50%) for 3 minutes, stirring every 30 seconds until smooth. stand at room temperature until thickened. place in a piping bag using a plain round nozzle; pipe a small amount of ganache on top, top with extra raspberries.
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