THAT’S NOT HOW IT WORKS. Okok my chocolate thing is kind of the opposite of that because I do the ‘neverever going to church thank you very much’ thing as opposed to the ‘every Sunday thank you very much’ thing....but what I meeeeean is, if you aaaare one of the those ‘every Sunday’ people, I think maybe you get annoyed at people who swan in once a year just because, and you’re like “ow you’re here now are you....THIS IS MY RELIGION”.
Chocolate Truffle and Blackberry Cake.
Original recipe by Debbie Major for Delicious magazine.
A few notes:
- The original recipe I followed uses raspberries...I think just use whatever you fancy or can get hold if depending on the seasons. I can still get Scottish rasps up hear at the mo but blackberries are at their prime.
- If you have a 25cm tart tin or shallow cake tin, do use that...that's what the recipe is designed for. I don't have one (sobsob) so had to settle for a smaller tin. It works fine and feel free to do that to, you will just have a fair bit of excess filling and pastry...not a problem in my book. Any left over truffle mix can just be poured into ramekins and left to set in the fridge as 'chocolate pots'. Leftover pastry will freeze well.
You will need
a 25cm loose bottomed tart tin, greased
For the pastry
175g plain flour
25g cocoa powder
50g icing sugar
100g butter, cold from the fridge, cubed
2-3 tbsp cold water
For the filling
500ml double cream
65g caster sugar
300g dark chocolate, broken up into squares
1 tsp vanilla extract
200g fresh blackberries