Chocolate-almond cake with blackberries

8 servings

40 minutes

Chocolate-almond cake with blackberry is a true masterpiece of French pastry art, combining the tenderness of almond, the rich flavor of chocolate, and the refreshing tartness of blackberry. This dessert, inspired by classic French chocolate cakes, impresses with its depth of flavor and airy texture. The ganache made from cream and chocolate gives the cake a luxurious smoothness, while the blackberry adds an exquisite freshness. Perfect for festive occasions and cozy evenings, it reveals a full spectrum of taste sensations in every bite. Light yet rich, this cake embodies sophistication and harmony created for those who appreciate refined pleasure.

Energy value per serving

• Calories: 1419.9
• Proteins: 25.9g
• Fats: 108.3g
• Carbohydrates: 99.6g

Ingredients

• Sugar: 300 g
• Chicken egg: 9 pc
• Almond flour: 300 g
• Chocolate: 750 g
• Butter: 4 tbsp
• Blackberry: to taste
• Cream 40%: 3 glass

Cooking steps

1. Preheat the oven to 180 degrees.

2. Grate the chocolate or chop it in a blender.

   Required ingredients:

   • Chocolate: 750 g

3. Beat the yolks, sugar, and butter until smooth for about 3 minutes.

   Required ingredients:

   • Sugar: 300 g
   • Chicken egg: 9 pieces
   • Butter: 4 tablespoons

4. Add grated chocolate and almond flour, mix until smooth and lumps disappear.

   Required ingredients:

   • Chocolate: 750 g
   • Almond flour: 300 g

5. Whip the egg whites until thick.

   Required ingredients:

   • Chicken egg: 9 pieces

6. Add the egg whites to the chocolate mixture in 3 stages: first 1/3, gently mix, then another 1/3 of the egg whites and mix, and finally the last part.

   Required ingredients:

   • Chicken egg: 9 pieces

7. Line the baking tray with parchment paper, grease it with oil, and pour in the batter, smoothing the surface.

   Required ingredients:

   • Butter: 4 tablespoons

8. Bake for 20 minutes, check readiness with a toothpick — if it comes out clean, it's ready.

9. Remove from the oven and let it cool completely in the mold.

10. When the cake cools, run a sharp knife along the edge of the pan, press a large cutting board against the pan with the cake, and flip it over, so the cake will stay on the cutting board, paper side up.

11. Carefully remove the paper.

12. Prepare ganache: bring the cream to a boil and remove from heat.

    Required ingredients:

    • Cream 40%: 3 glasss

13. Add chocolate and butter, let it sit for 3 minutes and stir until smooth. Mix the ganache until it becomes smooth and elastic. Let it cool.

    Required ingredients:

    • Chocolate: 750 g
    • Butter: 4 tablespoons

14. Pour 1/3 of the ganache onto the cake layer and let it set.

15. Cut the cake into three equal parts.

16. Gather them together like separate layers into a single cake.

17. Trim the edges to make the cake even.

18. Then cut into 2 equal parts and assemble into a tall cake.

19. Then cover the cake with the remaining ganache, and decorate with blackberries and edible flowers.

    Required ingredients:

    • Blackberry:  to taste

20. Let it cool and serve.