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Mini chocolate fudge cakes with blackberry cream

Pair it with: Jackson-Triggs Grand Reserve Meritage

Chocolate is a sure-fire way to satisfy almost any sweet tooth, especially when said chocolate is in the form of dense, fudge-y cakes like it is here. It’s another back-pocket recipe of mine – something I want you to keep handy for all self-indulging and entertaining purposes because it’ll come in handy. The blackberry cream topping here is magical, but if a caramel drizzle or strawberry coulis floats your boat have at it. You can’t go wrong with fudge-y chocolatey goodness, and that’s a fact.

A note on separating the eggs, for this and any recipe that requires this: the most important part of this step is making sure that absolutely no yolk gets into the whites. This is because egg whites will not whip if any fat is present, and even the most experienced bakers can easily make this mistake. So, what you’ll need to do is get two small bowls, and one larger bowl for whipping the whites. First, wipe one of the smaller bowls and the large bowl with a vinegar-dampened paper towel (either white or apple cider) to clean any residual oil. Second, whack the eggs one at a time onto the work surface to break shells. Third, using either your clean fingers or the cracked eggshells to pass the yolk back and forth, carefully strain the egg whites into the small vinegar-wiped bowl, and place the yolks in the second smaller bowl. If the egg white is free from yolk (which you’d only have to look for if the yolk had broken in step three) place it into the largest bowl. Repeat until all eggs have been separated.

Makes approximately 18 cakes.



  • 225 grams semisweet chocolate, broken into pieces
  • 3/4 cup unsalted butter, plus more for buttering muffin tin
  • 1/2 cup sugar
  • 5 eggs, large, separated
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • 1 170 gram package blackberries, fresh
  • 1 teaspoon sugar
  • 1 cup whipping cream


Chocolate fudge cakes:

  1. Preheat oven to 350°F. Butter muffin tin for easy removal.
  2. In a small saucepan over low heat gently melt together the chocolate and butter, stirring often with a rubber spatula. Once melted, turn off heat and stir in sugar.
  3. Working in the same saucepan, add the egg yolks, vanilla, and salt. Stir until incorporated.
  4. Using an electric mixer fitted with the whisk attachment, whip the egg whites on high speed until stiff peaks form. Gently fold one scoop of the egg whites into the chocolate mixture and fold with the rubber spatula until combined. Add remaining egg whites and fold to combine. Pour batter into prepared muffin tin about three quarters full. Bake 12 minutes in centre oven rack. Cool in pan five minutes before transferring to a wire rack to cool completely.

Blackberry cream:

  1. In a small bowl use a fork to mash together the blackberries and sugar until jammy. Set aside.
  2. To a large bowl add the whipping cream and beat with an electric mixer fitted with the whisk attachment until stiff peaks. Add half of the mashed blackberries and fold into the cream with a rubber spatula, then add the rest and fold to incorporate.

To serve:

  1. Place the cooled fudge cakes onto a serving platter and top each with a dollop of blackberry cream. Serve immediately. Alternatively, the cakes can be made a day or two in advance and held, covered, in the refrigerator – they’re even more dense and fudge-y this way. Make the blackberry cream just before serving.

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