Blackberry Chocolate Cake

A truly delicious dessert cake served right from the fridge. I 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!

• Ready In: 50 mins
• Serves: 8-10

Ingredients

•  butter, for greasing
• 150  g chocolate (70%cocoa)
• 100  g butter
• 3  eggs
• 125  g sugar
• 2  tablespoons Grand Marnier or 2  tablespoons Cointreau liqueur
• 100  g  ground almonds (skin on)
• 2  tablespoons cornstarch or 2  tablespoons flour
• 100  g blackberries
•  icing sugar, for dusting

Directions

1. Line and butter a springform of 20cm.
2. 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 200°C oven for 20-25 minutes. THE CAKE SHOULD STILL BE MOIST. Remove cake and let cool.
3. Cool for several hours or best overnight.
4. Sprinkle with icing sugar and serve as it is or with whipped cream, sour cream or ice cream.