Chocolate & Blackberry
Lava Cake

My kids just love these puds, so I always keep a stock of blackberry purée in the freezer.

Simply blitz the berries in a food processor, then strain out the seeds by forcing the pulp through a sieve with the back of a spoon.

Boil the resulting purée until reduced and really thick. If you don’t have any blackberry purée to hand, you can use jam with the seeds sieved out instead.

BUY THE CHOCOLATE

90g 100% cacao, roughly chopped. Suggestion, Rio Caribe 100% cacao

(Alternatively, use 130g of a dark chocolate like Rio Caribe 72 and reduce the sugar by 40g)

75g slightly salted butter

2 large eggs

90g raw cane sugar

20g ground almonds

1 tbsp Kirsch (optional)

100g blackberry purée, sweetened to taste, or good quality blackberry jam

Equipment:  6 x 75-ml ramekins