Family (F)Easter Dessert (2): Blackberry Chocolate Cake

This delectable-looking chocolate cake was my back-up plan for the Family (F)Easter Luncheon, because I was terrified my Celebration Chocolate Mousse Tarte wouldn’t set properly. But it’s worthy of an entry on its own, because it is both delicious and spectacular.

Unfortunately, this was the first time I went to the greengrocer and blackberries weren’t available, so I was forced to rely on the supermarket for a box of frozen berries. I also discovered that the 23cm springform pan I needed was sitting in the fridge holding mousse cake, which meant I had to use my 28cm pan … so again, I ended up multiplying the recipe by 1.5

A word of warning – this cake is seriously rich, and you only need tiny slices per person. (Ahem … and even tinier if you serve this with the aforementioned Celebration Chocolate Mousse Torte, because everyone will want to try a slice of each). The other thing to remember is it’s probably an adult’s desert; it contains mainly dark chocolate and in my experience little tastebuds aren’t as attuned to the delicious bittersweet richness as adults.

You’ll see I’ve thrown some raspberries on top – they, at least, are still in season – and I think this cake would work just as well with raspberries in the mix. In my experience Raspberries are a little more fragile than blackberries though, so your folding process would have to be much more gentle than is required for the frozen blackberries.

The recipe, which comes from Taste.Com.Au,  follows after the jump.

Blackberry Chocolate Dessert Cake

Serves 8

  • 250g butter, chopped
  • 250g good-quality dark chocolate, roughly chopped
  • 1/3 cup milk
  • 1 cup caster sugar
  • 4 eggs, at room temperature, separated
  • 1/3 cup plain flour
  • 150g frozen blackberries
  • Solid chocolate easter eggs, extra blackberries and cocoa powder, to serve
  1. Preheat oven to 200°C. Grease and line a 23cm springform pan with baking paper.
  2. Melt butter in a small saucepan over medium heat and set aside.
  3. Combine chocolate and milk in a large heatproof bowl. Place over a saucepan of simmering water and heat, stirring with a metal spoon, until melted and smooth.
  4. Using an electric hand mixer, beat in sugar.
  5. Remove bowl from heat and set aside for 10 minutes to cool slightly.
  6. Add egg yolks, one at a time, to chocolate mixture, beating well after each addition.
  7. Add melted butter and stir until combined.
  8. Sift flour over chocolate mixture and gently fold in.
  9. Whisk eggwhites in a separate bowl until soft peaks form. Gently fold into chocolate mixture.
  10. Sprinkle over blackberries and gently fold in until combined.
  11. Spoonmixture into the prepared pan.
  12. Bake for 15 minutes or until risen, then reduce oven to 160°C.
  13. Bake for a further 50 minutes or until a skewer inserted into the centre comes out clean.
  14. Leave to cool completely in the pan – don’t worry if the cake sinks in the centre.
  15. Place the cake on a serving plate and dust with cocoa.
  16. Decorate with chocolate eggs and blackberries.
  17. Serve thin slices with mascarpone or thick cream if desired.

~ by swalloworspit on April 25, 2011.

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