There are moments when one needs to don some trainers, an uncomfortably tight sports bra and run like ‘Forest G’ to make ourselves feel good.
There are other times when we need to eat a little chocolate, a little gooey chocolate. Once cut into, these adorable baby puddle cakes ooze warm, molten cocoa rivers filled with tart cherries. They are a synch to make and can be prepared in advance, ensuring a hot puddle cake is but ten minutes away, just in case you can’t find your trainers.
SOUR CHERRY CHOCOLATE PUDDLE CAKE
Prep Time – 10 minutes
Cook Time – 12 minutes
25g Soft unsalted butter
150g dark chocolate
60g caster sugar
2 medium eggs
½ tsp vanilla essence
30g plain flour
40g sour cherries
1. Preheat the oven to 200C, gas mark 6. Grease and line 2 x 175ml individual daiole moulds.
2. Melt the chocolate and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to a smooth batter.
3. Divide the batter between the moulds and working quickly, place in the oven.
4. Cook for 12 minutes (14minutes if taken from the fridge) and leave sitting in their cases for a further two. Tip out the cakes onto small places and serve with double cream and a little fresh fruit.
NB – If you want to make these in advance, place the filled daiole moulds in the fridge at step 3.