Celebrate the nights drawing in and autumn evenings on the sofa in the cosiest of cosy loungewear with a stylish chocolate dessert.
Once cut into, these adorable baby puddle cakes ooze warm, molten cocoa rivers filled with tart cherries. They are a cinch to make and can be prepared in advance, ensuring a hot puddle cake is but ten minutes away, perfect for that ubiquitous chocolate fix.
Sour Cherry Chocolate Puddle Cake
I N G R E D I E N T S
25g of unsalted butter, soft
150g of dark chocolate
60g of caster sugar
1/2 tsp vanilla essence
30g of plain flour
40g of sour cherries
M E T H O D
Preheat the oven to 200°C/gas mark 6. Grease and line 2 x 175ml individual dariole moulds.
Melt the chocolate and let it cool slightly. Cream together the butter and sugar then gradually beat in the eggs and salt, then the vanilla. Now add the flour – when all is smoothly combined scrape in the cooled chocolate, blending it to a smooth batter. Fold in the cherries until well-dispersed.
Divide the batter between the moulds and working quickly, place in the oven (or if you want to make these in advance, place the filled dariole moulds in the fridge at this stage).
Cook for 12 minutes (14 minutes if taken from the fridge) and leave sitting in their cases for a further 2 minutes. Tip out the cakes onto small plates and serve with double cream and a little fresh fruit.
Recipe by Georgina Fuggle courtesy of Great British Chefs