Small cake with Piura Porcelana

Serves: 2 Chocolate used:
Piura Porcelana
Difficulty: Moderate
Preparation time: 30 minutes and up

  1. Preheat the oven to 180°C. Break the chocolate into pieces and melt with butter in a water bath.
  2. Mix eggs and sugar in a bowl. Add flour, salt and melted chocolate and butter. Stir well. Add two squirts of coffee salt.
  3. Grease ramekins with butter and spread with flour. Place the dough in the ramekins and bake for 10-12 minutes.
  4. Take the cakes out of the oven and leave to cool for 5 minutes. Then, remove from ramekins.
  5. Put the frozen blackberries in a pan with the red wine and bring to a boil. Carefully add the fresh blackberries. Dash with icing sugar and stir. Add a splash of rum. Divide mixture and pour over cakes.

Thanks for this amazing recipe to chef Dominik Wetzel. Visit his website for more information!


For the cakes:

200g Original Beans Piura Porcelana 75%

100g butter

4 eggs

150g raw cane sugar

50g flour

1 dash of salt

King of Salt coffee salt


For the blackberry ragout:

200g fresh blackberries

100g frozen blackberries

2 tablespoons of icing sugar

30ml red wine

2cl rum

[pinit color="red"]

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