Dark Chocolate & Raspberry Brownie Puddings

Preheat oven to 180 C (fan forced 160 C) and grease 10 mid-sized ramekins. Place butter and chocolate in a medium-sized saucepan over a low heat and stir until melted and well-mixed. Set aside for 10 minutes. Stir in sugar and eggs, then the flour, baking powder and cocoa and stir until just combined. Pour mixture into the ramekins, smooth the top, then spoon approx 1 tbsp berries onto centre of each, pushing some berries completely into the batter and leaving some poking out. Bake for for approx 25-30 minutes, checking at the 20 minute mark – you are looking for them to be fudgy and a bit gooey in the centre, but mostly set around the edges. Cool and then eat at room temperature. Cream / ice-cream is optional - I don\\\'t think it\\\'s necessary but my husband likes them with a dollop of thick cream.