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 – The Recipe
- 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 😉