Hello people! To celebrate the launch of our new Aphrodite Chocolates website, I decided to put a recipe here on the blog. I was considering putting up a recipe for a Chocolate and Lime truffle, but then I thought – why truffle when you can cake?
Picture, if you will, a small, deeply flavoured, mouthwateringly rich truffle. Encased in the darkest of chocolate, nestles a rich, creamy, delight with deep rivers of chocolatey flavour that undulates across your tongue while zinging your taste buds with the tang of lime. Is that picture clear in your mind? Now envisage it the size of a cake. Is your mouth watering yet? Yes? Then lets stop tantalising ourselves with the idea and get on to the reality….
This is a recipe that I’ve used on countless occasions – the richness of the dark chocolate, countered by the sharp tang of the lime is, quite frankly, heavenly. And what’s more, its amazingly simple and easy to make 😀 These bad boys can be made in advance and refrigerated in their little pots until you want to cook them, although I wouldn’t advise leaving them for longer than 6 hours as this can make the finished cakes a little tough.
Ingredients
350g high quality dark chocolate – it MUST be of the highest quality….the higher the quality of the chocolate, the better the end result will be 😉
150g caster sugar
50g unsalted butter
50g plain flour
4 large eggs, beaten
1 teaspoon vanilla extract
Finely grated zest of 1 1/2 limes
6 individual pudding moulds
Method
Firstly, prepare your pudding moulds – butter the bottom of each of the moulds – don’t butter the sides of the mould, as this will prevent the cake batter from adhering to the sides of the tin during baking which will inhibit the cake rising. Put them on a sheet of parchment paper and draw around the base, then remove the moulds, cut out the circles and press one into the base of each tin – the parchment will stick to the buttered bottom.
Melt the chocolate – use a microwave for this, just blast the chocolate on medium power for 30 seconds at a time and stir well in between. Be careful not to overheat, as the chocolate will burn if you do. Put the melted chocolate aside to cool for a few minutes. Cream together the butter and sugar, mixing until it’s light and fluffy, then add the eggs gradually and then the vanilla extract. Once combined, add the flour and mix until smooth, then add the melted chocolate and lime zest and combine until it’s smooth, glossy and gorgeous.
Divide the mixture between the 6 moulds. At this point you can refrigerate the moulds until you want to use them, or cook them immediately. Preheat the oven to 200C and put in a baking sheet at the same time – using a preheated baking sheet will help the outer part of the cakes cook evenly and quickly. When the oven is at temperature put your little pots of awesome onto the hot baking tray and slide them into the oven. Bake for 12 minutes if cooking immediately, or 14 minutes if they’re coming straight from the fridge. Make sure you use a timer!! If you cook them for even a minute too long then the inside will be more sponge then lava – still lovely but less truffley and unctuous! You’ll know that they’re ready when the top looks cooked, but there are still little areas with volcanic chocolate breaking through the surface.
They must be served immediately from the oven – run a knife around the inside of the mould to loosen the sides and turn them out onto plates. Accompany with extra thick double cream (my personal favourite), or anything else that makes your mouth water, and, well, eat <3
Lia x
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