Moist Chocolate Cake

Ingredients

• 250 g dark chocolate
• 100 g milk chocolate
• 50 g butter
• 100 g crème fraîche
• 100 g almonds (peeled)
• 200 g Blueberries
• 3 eggs
• 200 g brown sugar
• 1 pinch salt
• 180 g flour
• 1 tsp Baking powder

Instructions

1. 1.

   Coarsely chop both chocolates and melt with the butter over a hot water bath. Stir in the crème fraîche.

2. 2.

   Preheat the oven to 180°C (350°F) fan‑fry. Line a deep baking tin with parchment paper.

3. 3.

   Coarsely chop the almonds. Rinse the blueberries, discard stems and pat dry. Beat the eggs with sugar and salt in a bowl until pale and creamy, until the sugar has dissolved. Gradually fold in the cooled chocolate mixture. Mix the flour with the almonds and baking powder and fold into the batter. Finally fold in the blueberries.

4. 4.

   Pour the batter into the prepared tin, smooth the top. Bake on the middle rack for 30–35 minutes – it should still be slightly soft in the centre so a skewer comes out with a few crumbs attached.

5. 5.

   Let the cake cool and cut into pieces (about 5×6 cm).