Rich chocolate cake + ripe cherries + the first Danish strawberries of the year = pure joy!
Here is the easy recipe.
Rich chocolate cake with chocolate topping and berries
8 servings
Chocolate cake:
160 g butter
160 g dark chocolate, preferably Guanaja 70% from Valrhona
200 g sugar
4 eggs, lightly beaten together
1 tbsp plain flour
Chocolate topping:
60 g dark chocolate, preferably Guanaja 70% from Valrhona
15 g butter
For decorating:
Cherries, strawberries and freeze-dried raspberries and rose petals.
Chocolate cake:
In a saucepan melt the butter and the chocolate. Stir until the chocolate has melted. Remove from heat and stir in the sugar. Cool slightly down and then add the eggs a little at a time. Finally fold in the flour. Pour the chocolate cake batter into a round cake tin (20 cm) lined with parchment paper and bake in the oven at 180 degrees Celsius for about 20 minutes. The cake will feel slightly undercooked, but it will set in the fridge overnight. It has to be baked one day in advance.
Chocolate topping:
Melt the chocolate with the butter in a bowl in the microwave oven on low heat with short intervals. Feel free to make use of a Bain-Marie instead.
Spread the chocolate topping on the cake and decorate with cherries and strawberries.
