Chocolate and Blackberry Lava Cakes
90g Venezuelan Rio Caribe Superior 100% cacao, roughly chopped
Willie’s Venezuelan Gold Chocolate (Rio Caribe) 80g
75g slightly salted butter
2 large eggs
90g caster sugar
1 vanilla pod
20g ground almonds
1 tbsp Kirsch (optional)
100g blackberry purèe, sweetened to taste, or good-quality blackberry jam
Preheat the oven to 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, caster sugar and vanilla until light, thick and creamy. Gently fold in the melted cacao and butter until evenly mixed, then fold in the ground almonds.
Stir the Kirsch, if using, into the blackberry purèe. Place 2 teaspoonfuls of the purèe 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 purèe 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, trying 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.
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