Chocolate Cake with Blackberries
Ingredients
- For the filling
- 150 grams blackberry jam
- For the topping
- 300 grams Dark couverture chocolate
- 50 milliliters Whipped cream (at least 30% fat content)
- 30 grams butter
- also
- 250 grams fresh ripe Blackberry
- 1 white Rose petal
- For the batter
- 150 grams Dark chocolate
- 150 grams soft butter (plus more for the pan)
- 100 grams powdered sugar
- 6 eggs
- 80 grams sugar
- 100 grams Pastry flour
- 50 grams ground almonds
Preparation steps
For the batter: Preheat the oven to 180°C (approximately 350°F) convection. Butter a 10-inch springform pan. Coarsely chop the chocolate and melt over a water bath, let cool slightly. In a bowl, beat the butter with the powdered sugar until fluffy. Separate the eggs. Gradually add the egg yolks and the melted chocolate into the butter.
Beat the egg whites with the sugar until stiff, then carefully fold into the chocolate mixture. Mix the flour with the almonds and fold into the batter. Pour batter into the pan and bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Allow to cool and remove from the pan. For the filling: Heat the blackberries and pass through a sieve.
Cut the cake in half horizontally and brush the cut sides with the strained blackberries. Put the cake layers together and place the cake on a wire rack set over a sheet of waxed paper. For the topping: Chop the chocolate and melt over a hot water bath. remove from the heat and stir in the cream and butter, cool slightly. Pour the liquid chocolate and over the top and sides of the cake and smooth. Cool at least 1 hour. Rinse the blackberries, drain and arrange in a circle on top of the cake. Decorate the cake with a white rose flower and a white ribbon.
