Chocolate Cake in a Jar
Chocolate cake for healthy vessels sounds crazy, but thanks to the myrtillin from the blueberries it is possible. It ensures good elasticity of the blood vessels and thus has a preventive effect against cardiovascular diseases. At the same time, it has an antioxidant effect and thus protects our body cells from free radicals.
The chocolate cake with blueberries in a glass tastes delicious and can be prepared very well. Close the baked cakes while they are still hot, then they can be kept for several days or weeks. The blueberries can then be placed fresh on the cakes.
- softened butter (for the jar)
- breadcrumbs (for the jar)
- 120 grams semi-sweet chocolate
- 7 eggs
- 1 pinch salt
- 200 grams softened butter
- 200 grams sugar
- 1 tablespoon Vanilla sugar
- 80 grams breadcrumbs
- 200 grams grated Hazelnuts
- cocoa powder (for dusting)
- 300 grams fresh Blueberries
- powdered sugar (for dusting)
Preheat the oven to 140°C (approximately 300°F). Chop the chocolate into small pieces and melt over a hot water bath. Separate the eggs. Beat the egg whites with the salt until stiff. Beat the butter, sugar and vanilla sugar until fluffy. Fold in the egg yolks. Stir in the breadcrumbs, nuts and melted chocolate. Fold in the egg whites. Pour the batter into the ovenproof jars and bake for about 35 minutes, until a toothpick inserted into the center comes out clean.
Remove from the oven and seal immediately. Let cool. Rinse and drain the blueberries. Serve the cake sprinkled with blueberries and dusted with powdered sugar and cocoa powder.