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 then this cake has also a low glycemic index value.
250 gr. dark chocolate (70% or more), 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.
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