This is a pudding is an absolute favourite in my household. The blackberries cut through the richness of the chocolate making a perfectly balanced cake.

Chocolate & Blackberry Lava Cake

Prep Time

15 minutes

Cooking Time

35 minutes

Serves

6

Ingredients

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

 

Method

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.

Ingredients

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

 

Method

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.

Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​