CHOCOLATE & BLACKBERRY LAVA CAKE
Prep Time: 15 mins Cooking Time: 35 mins Serves: 6
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.
90g 100% cacao, roughly chopped. Suggestion, Venezuelan Rio Caribe 100% cacao
(Alternatively, use 130g of a dark chocolate like Venezuelan 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
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- Preheat the oven the 170°C. Butter the insides of the ramekins well and arrange on a baking tray.
- Melt the cacao and butter in a heatproof bowl, set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Remove from the heat.
- In a clean bowl, whisk together the eggs and castor sugar until light, thick and creamy. Gently fold in the melted cacao and butter until evenly blended, then fold in the ground almonds.
- Stir the Kirsch (if using) into the blackberry purée. Place 2 teaspoons of the purée in the bottom of each ramekin, then divide the cake mixture between them.
- Bake in the preheated oven for 10–15 minutes, until the cake mixture is set and the purée is bubbling up around the sides.
- Remove from the oven and allow to cool for about 5 minutes. Serve immediately with cream, crème fraîche or ice cream.
- Variation: If you have a piping bag, try piping jam into the centre of the cake mixture.
- Slip a knife around the edge of each cake to release it from the ramekin and invert onto a plate.