How to convert an abundance of paint to dissolved chocolate cake – recipe cake

R.He kept his crop in his year from the bush, busy searching for hedging, leaving our kitchen and a refrigerator full of berries to turn into new recipes. Inspired by abundance, I returned to an old favorite, my beet enemy, which is evolving on the famous cafe river Chocolate enemy cake Where I use the entire beetroot, including intoxicating purple stems. The cranberry tends to transform a sponge, but even when it is soft, it is still juice and a fine for cooking with it. Determination not to allow this reward to go, I use some surplus in this celestial dessert, complex and adults, which are rich in antioxidants and enhanced flavonoids with endorphins.

BlackBerry enemy

As a developer and recipes of mostly seasonal recipes, I always look for simple dishes that can be adjusted with seasons. The flour -free chocolate cake has an intense flavor, but it provides an empty fabric for all types of additions and/or alternatives. With our hedges that produce thousands of tons of tons of wild dungeon annually, there was rarely a better time to embrace the seasonal adaptation of this type. To keep the berries for a longer period, store it in a closed container in the refrigerator with a kitchen towel sheet there to absorb any extra moisture.

This seasonal number contains the enemy of the chocolate in River Cafe, a bright acidity that exceeds the richness of the velvet for chocolate, which is actually very easy. The berries, which were crushed in a purple parasol, are moved by dark, melted chocolate and butter before they are folded in scrambled eggs and sugar, so the cake ventilation is ventilated. Then everything is baked in Mary Marie, creating an intense and complex chocolate cake with live berries. I had a few additional paintings, so bake those at the top to add some freshness and a welcoming point in the deep chocolate loop.

Chocolate is fragile and vulnerable to the division when cooking, so cut it into small pieces to help it finally dissolve, and make sure that the bowl does not touch the hot water in the pan below. It aims to keep the water low to 40 ° C-that is, around the hot bath temperature-because the chocolate melts in the body temperature, and this is just one of the heavenly cause of eating. Bain-Marie is not 100 % necessary here, but it protects the cake from the intense heat of the oven and helps it to maintain a uniform.

Serving 6

180g 70 %-dark cocoa chocolateCut into small pieces
Butter 125 gramsOr coconut butter, cut into cubes
3 average eggs
150g unaccounted sugar
150g berriesIn addition to 100 optional optional grams for topical

For service (all my choice)
Additional provisions
Direct yogurt, Fraiche cream or double cream

Heat the oven to 170 ° C (a fan 150 ° C)/340 F/GAS 3½, where a 20 cm cake tin is lined with baking paper, then placed it inside a larger solid bun tin that suits it comfortably, for a temporary Mary.

Put chocolate and butter in a bowl on a frying pan of hot water but not boiling, then stir sometimes until it melts: make sure that the mixture does not become hot or the chocolate may be divided. While melting chocolate, whisk the eggs with sugar for five minutes, or until they double in size.

Herge or the hood, and score them in melted chocolate, then gently fold the chocolate and fruits in the eggs. Pour the mixture into the tin lined and top with full berries, if it is used. Lift the cake in the lined tin and inside the largest tin in the hot oven, then pour the boiled water just into the outer tin to three quarters of the road on both sides of the small tin. Bake for 30 minutes, or even set, then remove it and leave it to cool. Cover the cooled cake and cool it for a few hours, then cut it with a hot knife and serve it with the additional lick and something cream.