Chocolate and Blackberry Lava Cakes

£ 0.00

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.

Buy the entire recipe collection Willie's Chocolate Bible (Hardback edition).

In stock

SKU: chocolate-blackberry-lava-cakes Tag:
Although nearly any food is capable of causing an allergic reaction, only the bellow listed foods account for 90 percent of all food-allergic reactions. These foods are:
 
  • Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
  • Crustaceans for example prawns, crabs, lobster, crayfish
  • Eggs
  • Fish
  • Peanuts
  • Soybeans
  • Milk
  • Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
  • Celery (including celeriac)
  • Mustard
  • Sesame
  • Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
  • Lupin which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
  • Molluscs like clams, mussels, whelks, oysters, snails and squid
This section is for information purposes on common food allergens, and provides assistance for avoiding these ingredients. If you are unsure or you need more information on certain products please email: contact@urbanmerchants.co.uk

Description

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.

Buy the entire recipe collection Willie’s Chocolate Bible (Hardback edition).

Non-Refrigerated Products

Orders received by 12pm on Monday to Thursday will be dispatched next business day and delivered via Royal Mail, or a courier of our choice, to best suit the delivery option chosen by you at checkout. Orders received on Friday to Sunday will be dispatched on Monday.

Wine Returns / Refund           

Orders may be cancelled up to seven working days from receipt of delivery provided that all wines are unopened and in their original condition. If you are requested at the check out (leave in a safe place or with the neighbour) and your parcel is lost or stolen Urban Merchants will not take responsibility. Due to Covid 19 signature is not mandatory currently up on delivery however proof of age can be requested by the driver.  In absence of proof of age Identification driver can refuse delivery and you will be charged for delivery and return. We encourage people over 18 to be present when delivery takes place.

Any damaged bottles must be reported within 24 hours of delivery. Refunds can be claimed on receipt of the damaged bottle and not the whole case. To claim your refund you must provide an image of the damaged bottle by emailing us to contact@urbanmerchants.co.uk

It is your responsibility to keep the wines safe and in their original condition until collection is made.

Refrigerated Products

We want to deliver the freshest possible gourmet products to our customers, therefore you will appreciate that there is a delivery cycle that needs to be followed.

Orders received by 12pm on Monday to Thursday will be dispatched next business day by courier service for overnight delivery. Orders received on Friday to Sunday will be dispatched on Monday by courier service for overnight delivery.

The package will contain ice sheets, to ensure that your food item or items maintain their correct temperature and reaches you in perfect condition.

We cannot take responsibility for products that have been returned in absence of the addressee, purchased by mistake or opened.

No claims will be accepted, unless they are made within 24 hours from purchase. Therefore please make sure that there is someone available at the registered address, to receive the delivery between 9am and 5pm.

We recommend that you provide us with a contact telephone number should we need to reach you.

Trade

Please note that we currently offer trade prices only in the European Union.

For a price list, please call +44 7899 893708, complete our Enquiry Form or send an email to contact@urbanmerchants.co.uk.

To place an order, you may call the office number +44 (0) 789 989 3708

or via e-mail: contact@urbanmerchants.co.uk.

30Ingredients

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