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Tin and Thyme

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Home » Meal Type » Pudding » Blackberry Lava Cakes with White Chocolate

Blackberry Lava Cakes with White Chocolate

17th September 2014 by Choclette Filed Under: Autumn, Pudding, Wild Food

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Sweet golden cakes with an erupting blackberry ganache centre. Serve these molten white chocolate blackberry lava cakes with fresh blackberries for a terrific, if decadent dessert.

Blackberry & White Chocolate Lava Cake with fresh blackberries.

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. These are white chocolate cakes served warm with a molten 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. Who wouldn’t want a surprise purple melting middle?

Rococo by Chantal Coady

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.

Luckily I know a thing or two about baking, so adapting the recipe and making these blackberry lava cakes wasn’t too much of an issue.

Blackberry Lava Cakes

Before I start I must warn you that this recipe uses an awful lot of white chocolate and I only used half the amount given in the original. I ended up with 25g of stray chocolate that was unaccounted for, but as I’d already cut it up, I incorporated it anyway.

I had an inkling that the white chocolate would caramelise at the base, which it did. So I put the stray chocolate on the top of the cakes, 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. I made the blackberry melt centre the night before in order to allow the mixture to freeze, except it didn’t.

Blackberry and White Chocolate Lava Cakes.

As you can tell, not everything went according to plan and I have quite a few quibbles with Chantal’s recipe. The ganache didn’t freeze for a start, so it was difficult to remove it from the ice-cube tray.

The result, however, was fabulous and these little puds are a decadent and delicious dessert I’d be happy to serve up at any dinner party.

Blackberry lava cakes.

As envisaged, the white chocolate base and top caramelised giving another layer of flavour and texture to these gorgeous volcano cakes. The blackberry ganache was a star, even though it erupted all over the cakes and didn’t come out as a neat melting pool of purpleness in the middle. Blackberry and white chocolate lava cakes would be a more appropriate name and the one I have in fact used.

Do let me know how successful your melts are. And if you have any top tips, please share them.

Other Blackberry Recipes You Might Like

  • Blackberry & apple crumble
  • Blackberry & apple spelt soda bread
  • Chocolate blackberry jam
  • Coconut & rose blackberry barfi
  • Double blackberry chocolate galette
  • Hedgerow jelly

Keep in Touch

Thanks for visiting Tin and Thyme. If you make these blackberry lava cakes, I’d love to hear about it in the comments below. And do please rate it. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

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If you’d like more pudding recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.

Choclette x

Blackberry Lava Cakes. PIN IT.

Blackberry lava cake sitting on a plate surrounded by blackberries.

Blackberry Lava Cakes – The Recipe

Blackberry & White Chocolate Lava Cake with fresh blackberries.
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5 from 1 vote

White Chocolate & Blackberry Lava Cakes

A warm dessert cake with a melting middle of seasonal blackberries and white chocolate. Similar to a chocolate fondant, they’re utterly delicious.
Prep Time30 mins
Cook Time30 mins
Course: Dessert
Cuisine: British
Keyword: blackberries, cakes, fondants, pudding, white chocolate
Servings: 6 people
Calories: 425kcal
Author: Choclette @ Tin and Thyme

Ingredients

Blackberry & White Chocolate Ganache

  • 125 g blackberries
  • 80 g white chocolate – roughly chopped

Lava Cakes

  • 50 g unsalted butter
  • 200 g white chocolate – half roughly chopped and the other half chopped into small pieces
  • 2 large eggs (I used duck eggs)
  • 1 pinch Himalayan rock salt
  • ½ tsp vanilla extract
  • 60 g self-raising flour
  • 50 g ground almonds
Metric – US Customary

Instructions

Blackberry & White Chocolate Ganache

  • Purée the blackberries with a stick blender, then press through a sieve to extract the seeds.
  • Melt the white chocolate in a bowl suspended over a pan of hot, but not boiling, water.
  • Add the purée to the bowl and stir until combined.
  • Fill six ice-cube holes with the mixture and put any remains in the fridge for future use. Freeze the mixture overnight.

Lava Cakes

  • Melt the butter in a pan over a gentle heat.
  • Remove from the heat and add the 100g of roughly chopped white chocolate. Leave for a few minutes then stir until melted and smooth.
  • Beat in the eggs, one at a time along with the salt and vanilla extract.
  • Sift in the flour and add the ground almonds. Stir gently to incorporate.
  • Add 50g of the white chocolate pieces to the batter.
  • Distribute about 25g of the chopped chocolate between 6 silicone muffin moulds or lined tins.
  • Cover the chocolate with a spoonful of batter. Place a frozen blackberry ganache on top of each one, then cover with the remaining batter.
  • Top with a blackberry and the remaining chopped chocolate.
  • Bake at 160℃ (320℉, Gas 3) for 30 minutes when the cakes should be well risen and golden.

Notes

Serve warm with fresh blackberries if possible.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition

Calories: 425kcal | Carbohydrates: 39g | Protein: 8g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 71mg | Potassium: 197mg | Fiber: 2g | Sugar: 29g | Vitamin A: 342IU | Vitamin C: 5mg | Calcium: 127mg | Iron: 1mg
Tried this recipe?Please take a photo and mention @choclette8 or tag #tinandthyme on Instagram, Twitter or Facebook.

Sharing

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 I’m sharing these blackberry and white chocolate melts 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 😉

Blackberry lava cake sitting on a plate surrounded by blackberries.
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32 Comments Tagged With: blackberries, white chocolate

Previous Post: « Double Apple Tarts with White Chocolate
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Comments

  1. blankketo says

    10th September 2015 at 3:12 pm

    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

    Reply
    • blankChoclette says

      11th September 2015 at 10:45 am

      It’s a lovely combination Keto as are blackberries and dark chocolate – surprisingly.

      Reply
  2. blankShaheen says

    6th October 2014 at 4:49 pm

    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

    Reply
    • blankChoclette Blogger says

      6th October 2014 at 7:40 pm

      Thanks Shaheen. I’ve just seen the round-up and everything looks so good – purple is a great colour 🙂

      Reply
  3. blankHelen at Casa Costello says

    21st September 2014 at 8:49 pm

    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

    Reply
    • blankChoclette Blogger says

      27th September 2014 at 10:56 am

      Thanks Helen – I was rather taken with volcano too 🙂

      Reply
  4. blankAngie Schneider says

    19th September 2014 at 11:51 am

    A scrumptious combination of flavours! These muffins look droolworthy.

    Reply
    • blankChoclette Blogger says

      27th September 2014 at 10:55 am

      Thank you Angie – they were very tasty indeed.

      Reply
  5. blankJo says

    18th September 2014 at 4:17 pm

    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.

    Reply
    • blankChoclette Blogger says

      27th September 2014 at 10:55 am

      Thanks Jo, yes these are very well worth doing and I have bookmarked them for a future occasion.

      Reply
  6. blankLou, Eat Your Veg says

    18th September 2014 at 11:21 am

    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!

    Reply
    • blankChoclette Blogger says

      27th September 2014 at 10:54 am

      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.

      Reply
  7. blankJohanna GGG says

    18th September 2014 at 11:18 am

    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

    Reply
    • blankChoclette Blogger says

      27th September 2014 at 10:52 am

      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.

      Reply
  8. blankFiona @ London-Unattached says

    18th September 2014 at 6:15 am

    it’s an interesting idea – I suspect this comes down to not enough budget to recipe test properly!

    Reply
    • blankChoclette says

      18th September 2014 at 8:04 am

      Who knows Fiona – it seems very strange as it’s such a beautiful and expensive book.

      Reply
  9. blankKate Glutenfreealchemist says

    17th September 2014 at 9:20 pm

    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………..

    Reply
    • blankChoclette says

      18th September 2014 at 8:04 am

      Thanks Kate. It’s really strange, it’s a beautiful and expensive book, so I don’t understand why more care wasn’t taken.

      Reply
  10. blankCharlene F says

    17th September 2014 at 7:57 pm

    It’s a shame that the recipe wasn’t quite good, but your cupcakes look delicious 🙂 x

    Reply
    • blankChoclette says

      18th September 2014 at 8:02 am

      Thanks Charlene – they turned out well despite the recipe 🙂

      Reply
  11. blankJanice Pattie says

    17th September 2014 at 6:43 pm

    That’s a lovely idea for using blackberries, cute cakes.

    Reply
    • blankChoclette says

      18th September 2014 at 8:02 am

      Thanks Janice – this year we seem to have an abundance of blackberries, so it’s good to have some different ways of using them.

      Reply
  12. blankVohn's Vittles says

    17th September 2014 at 4:47 pm

    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!

    Reply
    • blankChoclette says

      18th September 2014 at 8:01 am

      Ah thanks Vohn. I’m very tempted to go and change the name now.

      Reply
  13. blankfashion-mommy says

    17th September 2014 at 1:04 pm

    I know you say not everything went to plan, but they look so tasty.

    #UKBloggers

    Reply
    • blankChoclette says

      17th September 2014 at 2:01 pm

      Thank you for your lovely comment Fashion Mommy.

      Reply
  14. blankEmma Matthews says

    17th September 2014 at 1:40 pm

    Oh wow these look amazing. Bet they taste great too! You can’t beat chocolate and berries – the best combo!

    Emma x

    Reply
    • blankChoclette says

      17th September 2014 at 2:01 pm

      You are so right Emma, chocolate and berries are a great combination.

      Reply
  15. blankMadeleine Morrow says

    17th September 2014 at 10:09 am

    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.

    Reply
    • blankChoclette says

      17th September 2014 at 2:00 pm

      Thanks Madeleine – you’d better be quick, blackberry season is nearly over 😉

      Reply

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blankHello, welcome to Tin and Thyme. I’m Choclette, a vegetarian home cook and whole food recipe developer. I have a passion for flavour, cooking with the seasons, baking and chocolate. Welcome to my award winning blog. Here you’ll find delicious and nutritious recipes that are mostly easy to prepare and definitely easy to eat. Read More

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