Chocolate Slices With Blueberries

1. 1

   In a sieve defrost wild blueberries.

2. 2

   In a double boiler or a heatproof bowl over a water bath or in the microwave, melt chocolate.

3. 3

   Add butter and melt.

4. 4

   let cool while rest of the batter is being prepared.

5. 5

   In a large bowl at medium speed, mix eggs, sugar, vanilla, dried chilies, almond extract, and salt.

6. 6

   Beat for 8-10 minutes until mixture triples in volume.

7. 7

   Add chocolate mixture at low speed until blended.

8. 8

   Fold in ground almonds and defrosted wild blueberries.

9. 9

   Butter a 9-inch springform pan.

10. 10

    Line bottom of pan with parchment paper.

11. 11

    Securely wrap outside with heavy-duty aluminum foil, (to keep batter from seeping out).

12. 12

    pour batter into springform pan and place in a shallow roasting pan.

13. 13

    Pour 1 cup hot water into roasting pan being careful that no water splashes into cake batter.

14. 14

    Place pans in a 350F oven for 40-45 minutes.

15. 15

    When done, remove springform pan from water, let cool on wire rack for 30 minutes, then invert cake onto serving plate.

16. 16

    Sprinkle remaining wild blueberries on top of cake and drizzle with jelly glaze all over.

* Per serving · 4 servings · Values may vary.