Chocolate Cake with Marinated Blueberries
- For the cake
- 150 grams Dark couverture chocolate
- 70 grams butter
- 2 eggs
- 100 grams brown sugar
- 1 packet Vanilla sugar
- 200 grams Sour cream
- 50 grams each cocoa powder and Pastry flour
- 100 grams Milk chocolate couveture
- Fat (for the pan)
For the cake, chop the bittersweet chocolate, place in a metal bowl over a hot water bath and stir until melted. Melt the butter and stir into the chocolate. Mix eggs with sugar, vanilla sugar, a pinch of salt and sour cream. Stir in melted chocolate. Mix flour with cocoa powder and stir in. Chop the milk chocolate and stir in.
Spoon the batter into a greased 12 x 24 cm (approximately 5 x 9-inch) baking pan and smooth the top. Cover with aluminum foil. Bake in preheated 175°C (approximately 350°F) oven for 40 to 45 minutes. Cool on a wire rack.
For the blueberries, rinse blueberries. Remove the lemon zest with a zester and squeeze out the juice. Toss blueberries with lemon zest, lemon juice and vanilla sugar. Cover and refrigerate for 1 hour.
Cut brownies into small squares and serve with the blueberries.