Rain has started; the summer is over, but I think I still has a bit of it here in this cake. My last bowl of blackberries was transformed into a rich, chocolaty cake. Adorned with fresh blackberries and dusted with cocoa powder, each slice is meant to be savored slowly. Just as I hope that summer should have lasted...
Blackberry Chocolate Cake
250 g unsalted butter, cut into pieces
250 g dark chocolate, coarsely chopped
1/3 cup whole milk
1 cup sugar
4 large eggs, at room temperature, separated
1/3 cup all-purpose flour
150 g fresh blackberries
Preheat oven to 350°F. Grease and line a 9-inch springform pan. Melt butter in a small saucepan.
Combine milk and chocolate in a double boiler and place over simmering water. Heat, stirring, until chocolate is melted and smooth. Using an electric mixer, beat in sugar. Remove bowl from heat and let cool for 10 minutes.
Add egg yolks, one at a time to chocolate mixture, beating well after each addition. Add melted butter. Stir until combined.
Sift flour over chocolate mixture. Gently fold in the flour. Whisk egg whites in a separate bowl until soft peak forms. Gently fold into chocolate mixture. Add blackberries and gently fold in until combined.
Spoon mixture into prepared pan. Bake for 15 minutes or until risen. Reduce oven to 325°. Bake for a further 50 minutes or until a skewer inserted comes out clean. Leave to cool completely.
Place cake onto a serving plate. Decorate with blackberries and dust with cocoa powder. Serve slices with creme fraiche if desired.
Source: adapted from Taste Australia