from 1 vote
Roasted Strawberry Chocolate Cakes
Individual chocolate cakes flavoured with intense roasted strawberry purée. Icing is optional, but one with roasted strawberry purée incorporated into it would be fantastic.
Afternoon Tea, Dessert
cakes, chocolate, cupcakes, strawberries
Choclette @ Tin and Thyme
light brown muscovado sugar
(I used duck eggs)
(half wholemeal, half plain white)
70% chocolate - finely grated
(I used Mortimer pure dark ground chocolate from Ecuador)
rounded tsp baking powder
Wash and hull the strawberries.
Place in a single layer in roasting dish with the cider vinegar and roast at 150°C in the middle of the oven for about 40 minutes.
Allow to cool then blitz with a stick blender.
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 and gently stir until just combined along with the chocolate.
Fold in the strawberry purée.
Divide the mixture between 12 lined muffin moulds.
Bake at 180℃ (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.
Ice if desired.
For a lighter, but sweeter version, swap the dark chocolate for white chocolate.
Recipe from Choclette @Tin and Thyme