Black Cherry Chocolate cake PDF Print E-mail

Black cherry and kirsch, and Raspberry coulis are both superb accompaniments to all things chocolatey. The naturally vibrant fruity coulis contrast wonderfully with a rich chocolate dessert and once you’ve tried the combination you just might well wonder why you’ve not been introduced before! This particular recipe is just one example of  a chocolate pud which benefits enormously from a good glug of Black cherry and kirsch, or Raspberry coulis.

Makes 4

4oz/100g dark chocolate in pieces
4oz/100g butter, diced
2 tbs The Best of Taste co Black Cherry Coulis with Kirsch (plus extra to serve)
2oz/50g caster sugar
2 large eggs & 2 large egg yolks
1oz/ 25g plain flour

4 small basins (similar to those shown in photo) well greased with soft butter

1. Slowly melt the butter and chocolate together in a basin over a pan of simmering water. Stir in the 2 tbs of Black Cherry Coulis with Kirsch. Leave aside to cool.
2. Place the eggs, egg yolks and sugar in a large bowl and whisk using an electric hand whisk for 5-6 minutes, until lifting the whisk leaves a trail.
3. Next use a metal spoon to very gently fold the chocolate into the egg mixture, this should take a good couple of minutes.
4. Pour the mixture into the 4 basins so that each is full to just a little below the top. Now put the basins in the fridge to chill for at least 2 hours before cooking.
5. Pre-heat the oven to 400°F, 200°C or gas mark 6. 15 minutes before you want to eat your puddings put them on a tray in the centre of the pre-heated oven and cook for 10-12 minutes. Remove from the oven and leave to stand for 2 minutes before sliding a knife around the outside of each basin and turning out.
6. Serve with extra Black Cherry Coulis and a scoop of ice cream of crème fraiche.

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