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Blackberry Chocolate Dessert Cake
blackberry chocolate dessert cake

1)Butter - 250g, chopped.
2)Dark chocolate - 250g, roughly chopped and of good-quality.
3)Milk - 1/3 cup.
4)Caster sugar - 1 cup.
5)Eggs - 4, at room temperature, separated.
6)Flour - 1/3 cup, plain.
7)Blackberries - 150g, frozen.

Also needed:-
Solid chocolate Easter eggs, extra blackberries and cocoa powder, to serve.

1)Preheat oven to 200°C. Grease and line with baking paper a 23cm (base) springform pan. Melt butter in a small saucepan over medium temperature. Set aside.
2)Coalesce chocolate and milk in a large heatproof bowl. Place over a saucepan of simmering water (don't let base of bowl touch water). Stirring with a metal spoon, heat until melted and smooth. Using an electric hand mixer, beat in sugar. Remove bowl from heat. Set aside for 10 mins to cool a bit.
3)Add egg yolks(1 at a time) to chocolate mixture, beating well after each addition. Add melted butter. Stir until combined.
Sieve flour over chocolate mixture and fold in gently. Whip egg whites in a separate bowl until soft peaks form. Gently fold into chocolate mixture. Sprinkle over blackberries. Gently fold in until combined.
4)Spoon mixture into readied pan. Bake for 15 minutes or until risen. Reduce oven to 160°C. Bake for 50 minutes more or until a frying pan inserted into the centre comes out clean. Leave to cool completely in pan (don't worry if cake sinks in centre).
Lay the cake onto a serving plate. Garnish with chocolate eggs and blackberries; dust with cocoa. Serve slices with mascarpone or thick cream, if you wish.

Yield: 8 servings