Blueberry Upside Down Chocolate Cakes

These rich, moist and jammy blueberry upside down chocolate cakes are perfect as a warm fruity dessert. They're amazing when freshly baked with ice cream, custard or cream and are definitely a family favourite recipe. If you like fruity puddings you'll love them!

Course Dessert

Cuisine British

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 549kcal

Author Corina Blum

Equipment

Ramekins

Ingredients

200 g blueberries
170 g soft brown sugar
55 g dark chocolate
60 g butter
85 g plain flour
65 g cocoa powder
¼ teaspoon salt
¼ teaspoon bicarbonate of soda
2 egg yolks
½ teaspoon vanilla extract
160 ml buttermilk

Metric - US Customary

Instructions

Preheat the oven to 175°c
Butter the inside of the 4 ramekins. Spinkle 2tsp of the sugar into each one and top with the blueberries.
Melt the chocolate. Either put it in the microwave and heat it for about a minutes and then 10-20 seconds at a time, mixing after each burst until it is melted. Or put it in a bowl above a pan of simmering water and stir till it melts.
Put the flour, cocoa, bicarbonate of soda and salt in a bowl and give them a quick stir.
Put the butter and the rest of the sugar in another bowl and beat until it starts to go pale and fluffy. Then beat in the egg yolks, vanilla extract and melted chocolate.
Tip a third of the flour mixture into the sugar and butter and beat together. Add half the buttermilk and beat. Add half the remaining flour. Beat again. Add the rest of the buttermilk. Beat. Finally add the remaining flour and beat the mixture for a couple of minutes.
Divide the mixture between the 4 ramekins. Bake in the oven at 175°C for 25-30 minutes. Test with a skewer to see when they are done.
Put the ramekins on a wire rack to cool a little before turning them out. Serve warm with ice-cream or cream.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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