Ingredients
-
-
150
-
100
-
3
-
125
-
2
-
100
-
2
-
100
-
-
-
-
-
-
Directions
Blackberry Chocolate Cake, A truly delicious dessert cake served right from the fridge used blackberries that I picked in the forest The recipe, which is from a Swiss cooking magazine called ‘Le Menu’, calls for a chocolate with 70% cocoa Mine had less, but it was still delicious I also had to replace flour for the cornstarch thus I added it as an alternative Preparation time does not include chilling time Enjoy!, This was good but not as could as it could have been, due to me forgetting about it in the oven and it turning out a bit overcooked oops! It was still quite moist and I loved the taste of the berries with chocolate, but next time I make it (and there WILL be a next time) I will add more berries and keep a super watchful eye on it in the oven so it doesn’t burn , Amazing cake No too sweet and very moist used rum instead of Grand Marnier and it worked well
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Steps
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1
Done
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Line and Butter a Springform of 20cm. |
|
2
Done
|
Melt Butter and Chocolate on Low Heat. Let Cool a Little Bit While Stirring. Add Eggs, Sugar and Gran Marnier (or Cointreau). Mix Cornstarch (or Flour) With Ground Almonds and Add. Pour Mixture Into Springform. Stick Blackberries Into Mixture. Bake in the Middle of a 200c Oven For 20-25 Minutes. the Cake Should Still Be Moist. Remove Cake and Let Cool. |
|
3
Done
|
Cool For Several Hours or Best Overnight. |
|
4
Done
|
Sprinkle With Icing Sugar and Serve as It Is or With Whipped Cream, Sour Cream or Ice Cream. |
