Chocolate Cake with Blueberries in a Glass

Ingredients

• 120 g dark chocolate couverture
• 7 eggs
• 1 pinch salt
• 220 g softened butter
• 100 g whole cane sugar
• 90 g whole grain breadcrumbs
• 200 g ground almonds
• 300 g fresh blueberries
• 1 tbsp powdered cane sugar (for dusting)

Instructions

1. 1.

   Chop the chocolate into small pieces and melt it over a double boiler. Separate the eggs; beat the whites with salt until stiff peaks form. Beat 200 g butter with sugar until fluffy, then fold in the yolks. Stir in 80 g breadcrumbs, almonds, and melted chocolate, then gently fold in the meringue.

2. 2.

   Grease glasses with remaining butter and dust them with breadcrumbs. Spoon the batter into the glasses and bake in a preheated oven at 140 °C (120 °C fan; gas: level 1–2) for about 35 minutes, checking with a toothpick.

3. 3.

   Remove from the oven and allow to cool completely. Wash and drain the blueberries before serving. Distribute the berries over the cakes and dust with powdered sugar before serving.