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:
- 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
- Line and butter a springform of 20cm.
- 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.
- Cool for several hours or best overnight.
- Sprinkle with icing sugar and serve as it is or with whipped cream, sour cream or ice cream.
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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.Reply
I don’t often venture to make recipes such as this one so I was particularly delighted by just how easy it was to make, and how amazingly delicious – and elegant! – was the cake that I produced from this recipe. tigerduck’s instructions were very clear, so I had no real reason for any lingering doubts. I followed the recipe closely and this cake sat in the fridge last night, in readiness for our enjoying it for dessert this evening. I was unable to pick my own blackberries, so made do with some very plump and juicy ones that I bought. I used Cointreau in Step 2. This superb cake was one of my selections for Pick a Chef 2006. It was just SO delicious and so well received by those who ate it that I know I’ll be making it again! Next time, I’m going to try it with raspberries which we are rather partial to.1Reply