This cake is actualy more of a baked chocolate mousse. If you’re a serieus chocoholic, meaning the darker the better, this cake is really for you. The tangy, fruity taste of the blueberries cut through the richness of the chocolate and creates a perfect balance. If you use a stevia sweetened chocolate that this cake has also a low glycemic index value.
- 250 gr. dark chocolate (70% and up), I use stevia sweetened kind
- 100 gr. butter
- 4 organic, free range eggs, separated
- 4 tbsp coconut sugar
- 3 tbsp sake, Japanese rice wine
- 1 cup fresh blueberries
- Preheat your oven to 150 Celsius degrees. Line a pie baking dish with baking parchment.
- Melt chocolate and butter in a Bain Marie, set asid.
- Place egg yolks and 1 tbsp sugar in a bowl of a mixer (or use hand mixer) and whip to a light frothy texture. Add the sake and chocolate mixture ( now in room temperature) and keep beating for another minute till well combined.
- Whisk the egg whites to a soft peaks, add slowly the remaining of the sugar and keep whisking to a stif peaks consistancy.
- Gently fold the egg whites into the chocolate mixture till well combined.
- pour the cake batter into the lined baking dish. Scatter the blueberries on top and lightly press them down.
- Bake in the preheated over for 20-25 minutes till the cake is puffed up but still a bit soft in the middle.
- Take out of the oven and cover with a large lid or a plate the keep the moisture in. Let it cool to a room temperature covered.