Blackberry and White Chocolate Melts
When I was leafing through Chantal Coady’s book Rococo: mastering the art of chocolate a few weeks ago, I was struck by her recipe for White Chocolate Heartbreakers – a white chocolate cake served warm with a melting raspberry and white chocolate middle – rather like a chocolate fondant. I bookmarked it straight away as I thought it would be an excellent dessert for the upcoming blackberry season, producing a surprise purple melting middle rather than a pink one.
This was the first time I’ve made a recipe from this book. Annoyingly it was not watertight; the quantities used were inconsistent and some of the methodology didn’t make sense. In fact, I suspect the book suffers from being poorly edited, which is a shame as it’s a marvellous book with lots of fabulous recipe ideas. The index is a shambles. I couldn’t find this recipe indexed under raspberries for instance – in fact I couldn’t find it in the index at all.
Warning: this recipe uses an awful lot of white chocolate and I only made half the amount! I ended up with 25g of stray chocolate that was unaccounted for in the recipe, so having already cut it up, I incorporated it anyway. I envisaged the white chocolate would caramelise at the base (which it did), so I put the stray chocolate on the top, hoping it would do the same (which it did). I made the full quantity of the surprise centre as I had designs on it for another recipe – my chocolate blackberry cake. The blackberry melt centre had to be made the night before to allow the mixture to freeze (except it didn’t).
This is how I made:
Blackberry and White Chocolate Melts
- Puréed 125g blackberries with a stick blender, then pressed through a sieve to extract the seeds.
- Melted 80g white chocolate in a bowl over a pan of hot water.
- Added the purée to the bowl and stirred until combined.
- Filled six ice-cube trays with the mixture and put the remains in the fridge for future use. Froze the mixture overnight.
- Melted 50g unsalted butter in a pan over gently heat.
- Removed from the heat and added 100g chopped white chocolate. Left for a few minutes then stirred until melted and smooth.
- Beat in 2 smallish duck eggs (2 largish hens eggs), one at a time with a pinch of Himalayan rock salt and ½ tsp vanilla extract.
- Sifted in 60g self-raising flour along with 50g ground almonds and stirred gently to incorporate.
- Chopped another 100g of white chocolate into small pieces and added 50g to the batter.
- Distributed about 25g of the chopped chocolate between 6 silicone muffin moulds.
- Covered the chocolate with a spoonful of batter. Placed a frozen blackberry ganache on top of each one, then covered with the remaining batter.
- Topped with a blackberry and the remaining chopped chocolate.
- Baked at 160℃ for 30 minutes when the cakes were risen and golden.
I’m sending this off to Bookmarked Recipes with Jac over at Tinned Tomatoes.
As purple is the theme for Vegetable Palatte this month, I’m also sending these off to Shaheen over at Allotment 2 Kitchen.
Anything goes for Treat Petite with Cakeyboi and The Baking Explorer this month and as it’s their first anniversary something special is required. So these blackberry and white chocolate melts are being shared with them too.
I’ve rather neglected Bake of the Week recently, so I am sending this off to Casa Costella while I remember.
Likewise, I haven’t entered Recipe of the Week for a while either. So A Mummy Too also benefits from one of these Blackberry Volcano Cakes 😉
Comments
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Our Monthly Chocolate Challenge
Madeleine Morrow
17th September 2014
What a great combination of white chocolate and blackberries. I never quite know what to do with blackberries aside from popping them in apple crumble. Now I have another recipe in the wings.
Choclette
17th September 2014
Thanks Madeleine – you’d better be quick, blackberry season is nearly over 😉
Emma Matthews
17th September 2014
Oh wow these look amazing. Bet they taste great too! You can’t beat chocolate and berries – the best combo!
Emma x
Choclette
17th September 2014
You are so right Emma, chocolate and berries are a great combination.
fashion-mommy
17th September 2014
I know you say not everything went to plan, but they look so tasty.
#UKBloggers
Choclette
17th September 2014
Thank you for your lovely comment Fashion Mommy.
Vohn's Vittles
17th September 2014
Great result that the recipe didn’t work out as planned because the new name you’ve had to give them is fantastic. I’ll bet volcano cakes will be world famous before long!
Choclette
18th September 2014
Ah thanks Vohn. I’m very tempted to go and change the name now.
Janice Pattie
17th September 2014
That’s a lovely idea for using blackberries, cute cakes.
Choclette
18th September 2014
Thanks Janice – this year we seem to have an abundance of blackberries, so it’s good to have some different ways of using them.
Charlene F
17th September 2014
It’s a shame that the recipe wasn’t quite good, but your cupcakes look delicious 🙂 x
Choclette
18th September 2014
Thanks Charlene – they turned out well despite the recipe 🙂
Kate Glutenfreealchemist
17th September 2014
Sounds like an unhelpful book! Its so irritating when the recipe doesn’t add up. Still…. the end result looks delicious regardless and anything with blackberry is beautiful………..
Choclette
18th September 2014
Thanks Kate. It’s really strange, it’s a beautiful and expensive book, so I don’t understand why more care wasn’t taken.
Fiona @ London-Unattached
18th September 2014
it’s an interesting idea – I suspect this comes down to not enough budget to recipe test properly!
Choclette
18th September 2014
Who knows Fiona – it seems very strange as it’s such a beautiful and expensive book.
Johanna GGG
18th September 2014
The idea for the recipe sounds amazing if the actual recipe is a little lacking – I hope you are able to try a few more recipes to see how they hold up – and if they are anything like this one they would be inspired – and hopefully your experience could get around any odd instructions
Choclette Blogger
27th September 2014
I will be using this book again Johanna and it will be interesting to see how it bears up 2nd time around. It does make good bed-time reading and dreaming though.
Lou, Eat Your Veg
18th September 2014
What a shame the book’s a bit of a shambles but your recipe looks superb and such a gorgeous idea to have a secret centre of white choc and blackberry! Yes please!
Choclette Blogger
27th September 2014
Thanks Lou. I love the idea too and even though they didn’t come out as expected, they were a great contrast of colours and flavours.
Jo
18th September 2014
What a shame the recipe didn’t really go to plan but your cakey volcanoes do look lovely. I love the idea of an oozing berry and white chocolate centre. Definitely an idea worth returning to.
Choclette Blogger
27th September 2014
Thanks Jo, yes these are very well worth doing and I have bookmarked them for a future occasion.
Angie Schneider
19th September 2014
A scrumptious combination of flavours! These muffins look droolworthy.
Choclette Blogger
27th September 2014
Thank you Angie – they were very tasty indeed.
Helen at Casa Costello
21st September 2014
They look wonderful and I delight in the name volcanos! What a shame that you had to do so much work to the original recipe though. Thanks so much for joining in with #Bakeoftheweek x
Choclette Blogger
27th September 2014
Thanks Helen – I was rather taken with volcano too 🙂
Shaheen
6th October 2014
I have never had this combo before and so so want to. The round up should be up later tonight, Thank you so much for being part of VegetablePalette
Choclette Blogger
6th October 2014
Thanks Shaheen. I’ve just seen the round-up and everything looks so good – purple is a great colour 🙂
keto
10th September 2015
Blackberries and white chocolate? You trying to kill me? Hah, those are probably my two favorite sweet things to eat. Haven’t tried them together….yet! Pinned, thank you
Choclette
11th September 2015
It’s a lovely combination Keto as are blackberries and dark chocolate – surprisingly.