I’ve found a new dessert to fall in love with this week – blueberry upside down chocolate cakes. I made 4 and I’ve eaten 2 and I just know that I am going to be making them again and again. There are not many puddings like that. Oh I’ve had lots of nice puddings and desserts, but however tasty they are, the challenge of making something I’ve never made before usually wins out over making something again, especially as I can easily go quite a few weeks without making anything sweet at all. Along with chocolate fondants and crème brûlée, these puddings are not going to become one of the ones that gets forgotten about in a few weeks. I promise you I will be making them again.
I was searching for ideas for an upside down cake when I came across the recipe on Foodess and I knew straightaway that here was a recipe that just had to be made. I adapted them a little and changed the fruit from raspberries to blueberries and also converted the quantities into grams. There is a lot of cocoa as well as chocolate in the cake mixture which gives the cakes a very dark rich chocolaty taste, but because of the blueberries they are also very sweet, moist and jammy. We had them served warm with ice-cream the first day and then just reheated the two that were left over for a minute in the microwave and they were just as good. You could use any berries for these and another time I would love to try them with raspberries as they were in the original recipe.
But, coming back to the idea of upside down cakes, I have two lovely upside down cake recipes that I have made more than once, blackberry upside down cake and banana upside down cake, but as Alphabakes, hosted by The More Than Occasional Baker and Caroline Makes, has the letter, U this month, I wanted to try another variation and that’s what led me to this recipe.
Ingredients – Serves 4
2 cups blueberries, either fresh or frozen ones that have been defrosted and drained of excess liquid
140g + 8 tsp soft brown sugar
55g dark chocolate
85g plain flour
65g cocoa powder
1/4 tsp salt
1/4 tsp bicarbonate of soda
2 egg yolks
1/2 tsp vanilla extract
How to Make Blueberry Upside Down Chocolate Cakes
1. Butter the insides of 4 ramekins. Sprinkle 2 tsp of sugar in the bottom of each one and then divide the blueberries between them.
2. Melt the chocolate, either in a bowl above some hot water or in the microwave. Put it aside to cool.
3. Put the flour, cocoa, bicarbonate of soda and salt in a bowl and give them a quick stir.
4. Put the butter and 140g of sugar in another bowl and beat until it starts to go pale and fluffy. Then beat in the egg yolks, vanilla extract and chocolate.
5. 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.
6. Divide the mixture between the 4 ramekins. Bake in the oven at 175C for 25-30 minutes. Test with a skewer to see when they are done.
7. Put the ramekins on a wire rack to cool a little before turning them out. Serve warm with ice-cream or cream.