Preheat oven to 300 degrees. Grease four 5-inch springform mini cake tins. Set aside.
In a small saucepan over medium-high heat, add the dark chocolate, butter, sugar and light cream.
Whisk until melted and smooth. Remove from heat.
In a medium bowl, whisk together the flour and eggs.
Add the chocolate mixture and mix until completely combined.
Divide the batter evenly between the four mini cake tins. Top with the raspberries.
Place the cake tins on a rimmed baking sheet and bake for 40 minutes.
Remove from oven, dust with powdered sugar and serve immediately.
This recipe was inspired by Donna Hay's Dark Chocolate and Raspberry Brownie Tarts.