Blackberry And White Chocolate Filled Warm Mini Chocolate Cak Recipe

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Servings: 1



  1. In a small saucepan, heat the butter, coffee granules and warm water together till smooth then remove from the heat.
  2. Add in the cooking chocolate and castor sugar and stir thoroughly till the chocolate has dissolved.
  3. Sift together the flour and cocoa then add in to the liquid chocolate mix and mix well.
  4. Whisk the Large eggs and vanilla then add in to the chocolate mix.
  5. Prepare 10-12 muffin c. (or possibly 2 trays of 6 c. each) by lightly buttering them then dusting lightly with flour. Tip out the excess.
  6. Place 2 Tbsp. of batter to into each of the muffin c. then add in a spoonful of white chocolate and some Blackberries to the centre of each muffin c.. Divide the remaining chocolate batter between the muffin c. and tap gently to settle the mix.
  7. Bake at 150c. for 20 min or possibly till hard on top when touched. When baked, remove the cake from the oven and allow to cold in the tin for 5 min then carefully loosen each little cake from the tin. Turn the muffin tray upside down on a flat tray.
  8. Meanwhile, make the topping heat the cream till boiling then pour over the chocolate pcs which have been broken up and placed in a heatproof bowl.
  9. Allow the cream and chocolate to sit for 10 min then gently but thoroughly stir the mix. Add in the schnapps and stir again till smooth.
  10. To serve, drizzle the chocolate sauce over the plate then carefully place each cake in the centre of the plates. Add in some thick cream or possibly vanilla bean ice-cream and serve.


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