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Blueberry chocolate cakes with lemon fromage frais
Blueberry chocolate cakes with lemon fromage frais
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Lemon-infused fromage frais enhances the tanginess of this chocolate-berry duo.
Ingredients:
  • Olive oil spray
  • 2 x 125g punnets blueberries (see note)
  • 100g (1/2 cup) caster sugar
  • 50g (1/3 cup) self-raising flour
  • 40g (1/4 cup) plain flour
  • 20.00 gm cocoa powder
  • 41.20 gm skim milk
  • 1 egg, lightly whisked
  • 18.40 gm vegetable oil
  • 2.20 gm vanilla essence
  • 60ml (1/4 cup) water
  • 21.00 gm fresh lemon juice
  • 2 x 150g ctns Lemon Meringue Fruche
Instructions:
  • Preheat your oven to 180C. Lightly grease four 150ml-capacity non-stick muffin pans with olive oil spray. In a bowl, mix half of the blueberries with 1 tablespoon of sugar. Distribute this mixture evenly among the pans.
  • In a medium bowl, sift together the flour and cocoa powder. Add the milk, egg, oil, vanilla, and 2 tablespoons of sugar. Stir until just combined.
  • Evenly sprinkle the flour mixture over the blueberry mixture in the pans and smooth it out. Bake in the oven for 25 minutes or until a skewer inserted into the centers of the cakes comes out clean. Allow to cool slightly for 5 minutes. Trim the tops of the cakes with a serrated knife to make them flat before transferring them to a baking tray.
  • In a small saucepan, combine water and sugar over low heat, stirring until the sugar dissolves. Bring to a boil and let it cook for 1 minute without stirring. Add the rest of the blueberries and cook for 1 more minute until the syrup begins to change color. Remove from heat and stir in the lemon juice.
  • Plate the cakes individually. Scatter fresh blueberries on top and drizzle a touch of the syrup over each one. Accompany with a dollop of Lemon Meringue Fruche on the side.

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