Monday 16th September 2019
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Serves 4
Preparation time: 15 minutes
Cooking Time: 20 minutes

200g self-raising flour
95g golden caster sugar
3 egg yolks
100ml warm whole milk
100g 55% dark chocolate
50g butter
2 tablespoons of smooth peanut butter
200g fresh blueberries
30g icing sugar
25ml vodka
Blueberry ice cream to serve
Butter for ramekins

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Chocolate and peanut butter cake with vodka marinated blueberries

Cut the blueberries in half and mix with the sugar and vodka. Leave to marinate for at least 2 hours.

Gently heat the milk, add the chocolate and melt. Take off the heat, add the butter and mix well.

Place the sugar and egg yolks in a bowl and mix well, add the chocolate mixture and the flour and mix well.

Butter and flour 4 ramekins. Pour in half the mixture; divide the 2 tablespoons of peanut butter between the 4 ramekins and top with the rest of the chocolate cake mixture.

Bake in a 170C hot oven for 8 minutes, if you prefer to have the centre soft, or 12 minutes for firmer texture. Serve warm with ice cream.

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