Sour cherry chocolate puddle cake
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This simple chocolate puddle cake recipe from Georgina Fuggle is infused with decadent sour cherries, offering a fruity reprieve from the intense dark chocolate pudding. Serve with your choice of ripe, seasonal fruit and lashings of double cream.
First published in 2015
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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.
Ingredients
Metric
Imperial
- 25g of unsalted butter, soft
- 150g of dark chocolate
- 60g of caster sugar
- 2 eggs
- 1/2 tsp vanilla essence
- 30g of plain flour
- 40g of sour cherries
SAVE RECIPE
Method
1
Preheat the oven to 200°C/gas mark 6. Grease and line 2 x 175ml individual dariole moulds
2
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
3
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)
4
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
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