Place chocolate, butter, sugar and cream in a medium saucepan over low heat. Stir until melted and smooth.
Place the eggs and flour in a bowl and whisk until well combined.
Whisk in the chocolate mixture until combined. Pour into 4 x 10 cm-round lightly greased spring form cake tins lined with non-stick baking paper and top with the raspberries. Bake for 35-40 minutes or until cooked when tested with a skewer.
To make the chocolate ganache, place the chocolate and cream in a small saucepan over low heat and stir until melted and smooth. Serve the tarts with the chocolate ganache.