Eat Your Way To Great Skin

Chocolate & Blackberry Lava Cakes – Gluten Free, Flavonoid Rich

chocolate blackberry lava cakes

This Chocolate Pudding Not Only Tastes Great – It Improves Wrinkles!

This year has been fantastic for plump, juicy blackberries and if you are looking for motivation to go out picking, then I have the perfect recipe for you – Chocolate & Blackberry Lava Cakes. What is more, this is not any chocolate pudding; this is possibly the most chocolaty chocolate pudding you have ever tasted, and if that were not good enough, it is even good for your skin!

The secret is in its use of 100% cacao (sourced from Willies Chocolate Shop , who also provided the recipe). If you have never encountered 100% cacao before, it is a revelation – pressed from pure, unadulterated cacao beans with no added sugar, fat or flavourings. Even better, owing to the lack of processing cacao is absolutely packed full of health-giving flavonoids. Did you know that eating high-flavanol cocoa for 12 weeks has been shown to improve skin structure (including roughness, volume and wrinkles? The same study also showed that eating cocoa boost skin moisture, increase skin micro circulation and diminish UV damage (source: Linus Pauling Institute )

With this amazing fact in your possession, what further excuse to indulge in chocolate pudding could you possibly need?

Chocolate & Blackberry Lava Cakes Recipe

Serves 6


90g Venezuelan Rio Caribe Superior 100% cacao, roughly chopped
75g slightly salted butter
2 large eggs
90g caster sugar
1 tsp vanilla essence
20g ground almonds
1 tbsp Kirsch (optional)
100g blackberry purée, sweetened to taste, or good quality blackberry jam


6 x 75-ml ramekins


Preheat the oven the 170°C. Butter the insides of the ramekins well and arrange on a baking tray.
Melt the cacao and butter in a heatproof bowl, set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Remove from the heat.
In a clean bowl, whisk together the eggs, castor sugar and vanilla essence until light, thick and creamy.
Gently fold in the melted cacao and butter until evenly blended, then fold in the ground almonds.
Stir the Kirsch, if using, into the blackberry purée.
Place 2 teaspoonfuls of the purée in the bottom of each ramekin, then divide the cake mixture between them.
Bake in the preheated oven for 10–15 minutes, until the cake mixture is set and the purée is bubbling up around the sides.
Remove from the oven and allow to cool for about 5 minutes.
Serve immediately with cream, crème fraîche or ice cream.


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Ishtar Skinlights

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