Blackberry Chocolate Cake Recipe

Name: Blackberry Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: butter, for greasing; 150 g chocolate (70%cocoa); 100 g butter; 3 eggs; 125 g sugar; 2 tablespoons Grand Marnier or 2 tablespoons Cointreau liqueur; 100 g ground almonds (skin on); 2 tablespoons cornstarch or 2 tablespoons flour; 100 g blackberries; icing sugar, for dusting

Servings: persons

butter, for greasing
150 g chocolate (70%cocoa)
100 g butter
3 eggs
125 g sugar
2 tablespoons Grand Marnier or 2 tablespoons Cointreau liqueur
100 g ground almonds (skin on)
2 tablespoons cornstarch or 2 tablespoons flour
100 g blackberries
icing sugar, for dusting

1
Line and butter a springform of 20cm.
2
Melt butter and chocolate on low heat. Let cool a little bit while stirring. Add eggs, sugar and gran marnier (or cointreau). Mix cornstarch (or flour) with ground almonds and add. Pour mixture into springform. Stick blackberries into mixture. Bake in the middle of a 200u00b0C oven for 20-25 minutes. THE CAKE SHOULD STILL BE MOIST. Remove cake and let cool.
3
Cool for several hours or best overnight.
4
Sprinkle with icing sugar and serve as it is or with whipped cream, sour cream or ice cream.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: butter, for greasing, 150 g chocolate (70%cocoa), 100 g butter, 3 eggs, and more.

Yes, Blackberry Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry Chocolate Cake

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