This rich chocolate cake with a milk chocolate topping, fresh blueberries and Dulcey pearls is pure bliss!
Rich chocolate cake with chocolate topping and berries
160 g butter
160 g good quality dark chocolate
200 g sugar
4 eggs, lightly beaten together
1 tbsp plain flour
80 g good quality milk chocolate
15 g butter
White chocolate shavings
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 baking paper and bake in the oven at 180 degrees Celsius for about 25-30 minutes. The cake will feel slightly undercooked, but it will set in the fridge overnight. It has to be baked one day in advance.
Melt the chocolate in a bowl in the microwave oven on low heat with short intervals. Feel free to make use of a Bain-Marie instead. Remove from the heat and stir in the butter to combine.
Spread the chocolate topping on the cake and decorate with blueberries, Dulcey pearls and white chocolate shawings.
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