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, 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