Chocolate Slices With Blueberries

Put dark chocolate and wild blueberries together, add chili peppers and almonds and you have a sure-fire dessert treat. The result is a sensational flourless cake that will wow guests at your next soiree.

• Ready In: 45 mins
• Yields: 15 slices

Ingredients

• 1 1⁄2 cups  frozen  wild blueberries
• 8  ounces bittersweet chocolate
• 4  ounces  unsweetened dark chocolate
• 8  ounces butter
• 5  large eggs, room temperature
• 1 1⁄4 cups sugar
• 1  teaspoon vanilla
• 1  tablespoon  dried shredded chili pepper, no seeds
• 1  teaspoon  almond extract
• 1  pinch salt
• 6  ounces  ground almonds

• INGREDIENTS FOR GLAZE

• 3⁄4 cup  frozen  wild blueberries
• 1  cup currants or 1  cup  raspberry jelly

Directions

1. In a sieve defrost wild blueberries.
2. In a double boiler or a heatproof bowl over a water bath or in the microwave, melt chocolate.
3. Add butter and melt. let cool while rest of the batter is being prepared.
4. In a large bowl at medium speed, mix eggs, sugar, vanilla, dried chilies, almond extract, and salt. Beat for 8-10 minutes until mixture triples in volume.
5. Add chocolate mixture at low speed until blended. Fold in ground almonds and defrosted wild blueberries.
6. Butter a 9-inch springform pan. Line bottom of pan with parchment paper.
7. Securely wrap outside with heavy-duty aluminum foil, (to keep batter from seeping out). pour batter into springform pan and place in a shallow roasting pan.
8. Pour 1 cup hot water into roasting pan being careful that no water splashes into cake batter.
9. Place pans in a 350°F oven for 40-45 minutes.
10. When done, remove springform pan from water, let cool on wire rack for 30 minutes, then invert cake onto serving plate. Sprinkle remaining wild blueberries on top of cake and drizzle with jelly glaze all over.