Chocolate Almond Cake with Blackberries

A detailed recipe for a chocolate almond cake with blackberries.

Cook: 40 mins

Servings: 4

Ingredients

Directions

Preheat the oven up to 180 degrees.
Grate the chocolate or grind it in a blender.
Whisk the yolks, sugar, and butter for about 3 minutes until smooth.
Add the grated chocolate and almond flour. Mix the mass until smooth and lumps are gone.
Whisk the whites until you get a thick mass.
Transfer the whites to the chocolate mixture in 3 rounds: first, add 1/3 of the mixture and mix it gently, then another 1/3 of the mixture and mix it, and then the last part.
Cover a baking tray with baking paper, grease it with oil, pour out the batter and smooth the surface.
Bake the cake for 20 minutes, check the readiness with a toothpick – if it comes out clean, it’s done.
Take the cake out of the oven and let it cool completely in the mold.
Make the ganache. Bring the cream to a boil and remove it from the heat.
Add the chocolate and butter. Leave it for 3 minutes and stir until smooth. Stir until the ganache is smooth and elastic. Allow it to cool down.
Pour 1/3 of the ganache onto the cake and let it set.
Cut the cake into three equal parts. Put them together into a single cake. Trim the edges to make an even cake. Then cut it into 2 equal pieces and combine it into a tall cake.
Then cover the top with the remaining ganache and decorate it with blackberries.

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