Chocolate Cake with Berries

Ingredients

• 70 g dark chocolate (at least 70% cocoa)
• 3 eggs
• 1 pinch salt
• 70 g raw cane sugar
• 100 g softened butter
• 40 g wheat flour type 1050
• 40 g cornstarch
• 40 g cocoa powder
• 80 g ground hazelnuts
• 1 tsp Baking powder
• 200 g fresh raspberries (or frozen)
• 200 g dark chocolate couverture
• 200 g fresh strawberries
• 1 tbsp powdered sugar made from raw cane sugar

Instructions

1. 1.

   Line a cake pan with parchment paper. Roughly chop the chocolate and melt it over a hot water bath, then let it cool slightly.

2. 2.

   Separate the eggs. Beat the egg whites with salt and 3 tablespoons of sugar until stiff peaks form. Cream the butter with the remaining sugar, then fold in the yolks. Sift together flour, cornstarch, cocoa, and hazelnuts; alternately stir this dry mix into the chocolate mixture quickly. Gently fold in the meringue.

3. 3.

   Pour a layer of batter into the pan, spread raspberries over it, then cover with the remaining batter. Smooth the surface and bake in a preheated oven at 200 °C (180 °C fan, gas mark 3) for about 30 minutes, checking with a skewer.

4. 4.

   Remove from the oven and cool on a wire rack. Chop the couverture chocolate and melt it over a hot water bath; let it cool slightly before pouring over the cake and smoothing the top. Allow to set.

5. 5.

   Clean, dry, and thinly slice strawberries. Arrange them over the cooled chocolate glaze, dust with powdered sugar, and serve the cake in slices.