Ingredients for Blackberry Chocolate Cake
- 100g unsalted butter
- 150g dark chocolate (70% cocoa or higher)
- 3 large eggs
- 150g granulated sugar
- Grand Marnier
- 50g ground almonds
- Cornstarch
- approximately 200g fresh blackberries
- Powdered sugar, to taste
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How to Make Blackberry Chocolate Cake
- Preheat oven to 200°C (392°F). Grease and flour a 20cm springform pan.
- Melt 100g of butter and 150g of dark chocolate (70% cocoa or higher) in a double boiler or microwave in 30 second intervals, stirring until smooth. Let cool slightly.
- In a separate bowl, whisk together 3 large eggs, 150g granulated sugar, and 1 tablespoon Grand Marnier (or other orange liqueur).
- Gently fold the melted chocolate mixture into the egg mixture.
- In a separate bowl, whisk together 100g cornstarch and 50g ground almonds. Gradually add this to the chocolate mixture, mixing until just combined.
- Pour the batter into the prepared springform pan.
- Gently press approximately 200g fresh blackberries into the batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The cake should still be slightly moist in the center.
- Let the cake cool completely in the pan before removing the sides of the springform.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set.
- Before serving, dust with powdered sugar. Enjoy as is, or with whipped cream, sour cream, or a scoop of your favorite ice cream!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
67g
Fat
67g
Carbs
9g
