White Chocolate & Blackberry Lava Cakes

5 from 1 vote

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

Cook Time30

Course: Dessert

Cuisine: British

Keyword: blackberries, cakes, fondants, pudding, white chocolate

Servings: people

Calories: 425kcal

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 pink rock salt
½ tsp vanilla extract
60 g self-raising flour (self-rising flour)
50 g ground almonds

Purée the blackberries with a stick blender, then press through a sieve to extract the seeds.
125 g blackberries
Melt the white chocolate in a bowl suspended over a pan of hot, but not boiling, water.
80 g white chocolate
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.

Melt the butter in a pan over a gentle heat.
50 g unsalted butter
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.
2 large eggs, 1 pinch Himalayan pink rock salt, ½ tsp vanilla extract
Sift in the flour and add the ground almonds. Stir gently to incorporate.
60 g self-raising flour (self-rising flour), 50 g ground almonds
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.

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.