Chocolate and blackberry cake

Chocolate and Blackberry Cake: An Autumn Delight

We propose a delicious recipe for chocolate and blackberry cake, perfect for enhancing the flavors of autumn. This cake is not just a dessert, but a true culinary experience, combining the sweetness of chocolate with the tartness of blackberries, resulting in an unmistakable taste. Moreover, it is a simple recipe that can be prepared with quality ingredients from Dr. Oetker. In the end, you will have a dessert that will surely impress anyone.

Preparation Time: 30 minutes
Baking Time: 40-45 minutes
Total Time: 1 hour and 15 minutes
Number of Servings: 10

Ingredients:

*For the base:*
- 200 g soft butter
- 150 g powdered sugar
- 1 packet of Dr. Oetker vanilla sugar
- 5 egg yolks
- 170 g flour
- 1 packet of Dr. Oetker vanilla pudding powder
- 1 packet of Dr. Oetker baking powder
- 100 g grated chocolate
- 100 g ground walnuts
- 5 egg whites
- 50 g sugar

*For the cream:*
- 500 ml sweetened liquid cream
- 2 packets of Dr. Oetker Bourbon vanilla sugar
- 250 g blackberries
- 1 teaspoon of Dr. Oetker rum essence

*For decoration:*
- Powdered sugar or a few fruits

Step by Step:

1. Preparing the Base:
Start by preheating the oven to 180 degrees Celsius. Choose a 24 cm pan, which you line with baking paper. In a large bowl, mix the soft butter with the powdered sugar, vanilla sugar, and egg yolks until you achieve a fluffy, light-colored foam. This step is crucial for obtaining an airy base.

2. Adding the Dry Ingredients:
In another bowl, combine the flour, pudding powder, and baking powder. Add this mixture to the butter foam, gently mixing with a spatula to preserve the air in the composition.

3. Including the Chocolate and Walnuts:
Melt the chocolate in a bain-marie, then let it cool slightly before incorporating it into the above mixture, along with the ground walnuts. Mix gently, being careful not to deflate the batter.

4. Beating the Egg Whites:
In another clean, dry bowl, beat the egg whites with 50 g of sugar until you achieve a stiff foam. It is important to use a clean bowl, as any trace of fat can prevent the egg whites from beating correctly.

5. Incorporating the Egg Whites:
Gradually add the egg white foam to the base mixture, using a spatula and gently mixing to maintain the aeration.

6. Baking the Base:
Pour the batter into the prepared pan and level the surface. Bake in the preheated oven for 40-45 minutes (about an hour in gas ovens). Check if it is baked by inserting a toothpick; it should come out clean.

7. Cooling the Base:
Once the base is baked, remove it from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

8. Hollowing the Base:
Once the base is completely cooled, use a spoon to gently hollow out the interior, leaving a margin of about 1.5 cm. The removed pieces of batter can be crumbled and used later.

9. Preparing the Cream:
In a clean bowl, beat the liquid cream with a mixer until it becomes firm. Add the vanilla sugar and blackberries, mixing gently. Incorporate 2/3 of the crumbled base and the rum essence, mixing delicately.

10. Assembling the Cake:
Place the cream in the hollowed-out part of the base, forming a dome. Sprinkle the remaining crumbles on top and gently press with your hands to secure them.

11. Decorating:
Finally, you can sprinkle powdered sugar or add a few fresh blackberries for an attractive appearance.

Serving Suggestions:
This cake is perfect served alongside a cup of tea or coffee, but also with a sweet wine that will perfectly complement the rich flavors of chocolate and fruit.

Calories and Nutritional Benefits:
Each serving of cake may contain approximately 350-400 calories, depending on the serving size and the ingredients used. Blackberries are rich in antioxidants, vitamin C, and fiber, making them a healthy addition to this dessert.

Frequently Asked Questions:

1. Can I use other fruits?
Absolutely! You can replace blackberries with raspberries, strawberries, or even blueberries, depending on your preferences.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the base and cream, or you can use dark chocolate with a higher cocoa content.

3. Can I prepare the cake a day in advance?
Yes, this cake keeps very well in the refrigerator and may taste even better the next day when the flavors have melded.

Possible Variations:
If you want to experiment, you can add a layer of blackberry jam between the base and cream to intensify the flavor. You can also use pecans or hazelnuts instead of walnuts to add a different texture.

This chocolate and blackberry cake is more than just a simple dessert; it is a way to share sweet moments with loved ones. Prepare it with care and enjoy every bite!