Ingredients (serves 4)
|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 tsp vanilla essence|
|20g ground almonds|
|100g blackberry purèe, sweetened to taste, or good-quality blackberry jam|
|1 tbsp Kirsch (optional)|
- 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 essence 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 center 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).