Goodness, I'm now wondering why it's taken me so long to make again. It's a delicious mix of tart fruit, sweet crunchy topping and a soft, light, buttery, not too sweet, mild chocolate sponge - a fantastic combination of flavours and textures.
Elizabeth's Kitchen but started by Turquoise Lemons, this month's theme is anything goes. In addition, I had some blackcurrants in need of using up and I found a very out of date bar of organic cooking chocolate, squirrelled away where I would quite obviously forget about it - dare I say 2011!
Delicieux and Louisa of Chez Foti.
Chocolate Blackcurrant Buckle
A fruity crumble cake, which is easy to make, isn't too sweet, but is full of flavour.
- 150g Flour (half wholemeal, half white)
- 1 rounded teaspoon Baking powder
- 1/2 teaspoon Cinnamon
- 100g Unsalted butter
- 120g Milk chocolate (35%)
- 1 Duck egg (or large hen's egg)
- 50 ml Sour milk (milk with a squeeze of lemon works well) or butter milk
- 50g Dark brown sugar
- 250g Blackcurrants
- 40g Plain flour
- 40g Golden caster sugar
- 40g Unsalted butter
- 1/2 tsp Cinnamon
1. Melt the butter, chocolate and sugar in a small saucepan over low heat. Allow to cool a little.2. Sift the dry ingredients into a bowl and make a well in the centre.3. Break the egg into the centre and start mixing adding the milk as you go. Add the chocolate mixture and stir well.4. Spoon the batter into a prepared 8" cake tin and scatter the blackcurrants over the top.Rub the remaining butter, sugar, flour and cinnamon together until the mixture resembles cake crumbs. Scatter this over the top of the blackcurrants.Bake at 180°C for about 45 minutes until well risen and a skewer inserted comes out clean.
DetailsYield: 20 cm / 8" round cake