Sour cherry chocolate puddle cake

25 minutes


  • 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


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