Individual chocolate cakes flavoured with intense roasted strawberry purée. Icing is optional, but the suggested roasted strawberry fresh cream one is fantastic.
Place in a single layer in roasting dish with the vinegar and roast at 150℃ (130℃ fan, 300℉, Gas ) in the middle of the oven for 40 minutes.
Allow to cool then blitz with a stick blender.
Cakes
Cream the butter and sugar together until pale in colour and fluffy in texture.
Beat in the eggs, one by one, adding a little of the flour if the mixture curdles.
Sieve in the dry ingredients, along with the chocolate and gently stir until just combined.
Fold in the strawberry purée.
Divide the mixture between 12 muffin moulds lined with paper cases.
Bake at 180℃ (160℃ fan, 350℉, Gas 4) for 20-25 minutes, when the cakes should be well risen and firm to the touch.
Leave to cool for a few minutes, then turn out onto a wire rack to cool completely.
Strawberry Cream Icing (optional)
Pour the cream into a large bowl.
Sieve the icing sugar into the cream and hand whisk until soft peaks form. Because of the sugar, it doesn't take long to do.
Gently stir the strawberry purée into the cream, then using a palette knife or piping bag, swirl over the tops of the cooled cakes.
Decorate with a strawberry slice, if wished.
Notes
For a lighter, but sweeter version, swap the dark chocolate for white chocolate.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used. Does not include optional icing.