Thursday, December 16, 2010

Dessert: Eat Your Heart Out Bleeding Hearts

Dessert: Eat Your Heart Out Bleeding Hearts

They have a spongy dense cakey crust and a gooey chocolate centre. 

Quick to make and sooo satisfying! This is what I whip up when unexpected guests arrive. They are also a favourite of my brother, so when I was at Uni and he was still living at home, before I went back to Christchurch I would make a batch and freeze them in a silicon muffin or friand tray. He could then take them straight from the freezer and pop them in the oven (baking takes a wee bit longer...perhaps approx 15 minutes) 

I find that perhaps the full mixture makes a little much, and consumes a lot of eggs. I often make a half batch (using 4 small eggs), and this makes enough to fill 8 friand cups. However if you have more than five people perhaps making the full batch is safer (someone always wants seconds)!

250g Butter
250g Good Quality Chocolate (at least 60% Cocoa)
¾ Cup Sugar
1 teaspoon Vanilla Essence
7 Eggs
Pinch Salt
7 Tablespoons Flour

1. Preheat oven to 160C.

2. Melt butter and chocolate in a double boiler. Remove from heat and allow to cool to luke warm.

3. Add vanilla sugar and salt. Then eggs one at a time and mix after each addition and then untill completely combined.

4. Add flour and fold gently in until just combined.

5. Spoon into greased and cocoaed muffin trays (or what I use are greased silcon trays as it makes it easy to get them out after baking) until each of 12 cups are 3/4 full.

5. Bake for about 10 minutes or until cooked around outside and just set on top.

6. Use a knife to run around the cups, then turn all out onto a plate.

7. Serve with cream or as desired.


  1. Weston is very fortunate to have you as a sister by the sounds!