Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping
Moist Chocolate Cake with Berries Topping

Moist Chocolate Cake with Berries Topping

2h+

2h+

9

This flourless chocolate cake is creamy and indulgent. It uses dark chocolate, so it's not too sweet. A tangy berry topping adds balance and fruity flavor. It's perfect for any occasion.

Ingredients

  • Lemon Verbena

    Lemon Verbena

    to garnish

Moist Chocolate Cake

  • Dark Chocolate

    Dark Chocolate

    200g
  • Butter

    Butter

    200g
  • White Sugar

    White Sugar

    180g
  • Egg

    Egg

    4
  • Flaky Salt

    Flaky Salt

    a pinch

Berries Topping

  • Mixed Frozen Berries

    Mixed Frozen Berries

    300g
  • White Sugar

    White Sugar

    150g
  • Water

    Water

    75ml

Equipment

  • Cling Film

    Cling Film

  • Parchment Paper

    Parchment Paper

  • Baking Pan

    Baking Pan

  • Probe Thermometer

    Probe Thermometer

Moist Chocolate Cake with Berries Topping trailer thumb

Moist Chocolate Cake with Berries Topping

Juan Lopez

  • Step 0

    Line a round baking pan with parchment paper

  • Step 1

    Preheat the oven at 200°C

  • Step 2

    Chop 200g of dark chocolate

  • Step 3

    Cut 200g of butter in chunks

  • Step 4

    Place the chocolate in a bowl over a water bath over medium-low heat

  • Step 5

    Add the butter

  • Step 6

    Melt the chocolate and butter

  • Step 7

    Crack 4 eggs and place them in a bowl

  • Step 8

    Add 180g of white sugar and beat until it is fully dissolved

  • Step 9

    Place a kitchen towel under the bowl with the egg to give stability. Add the melted chocolate and butter mixture

  • Step 10

    Mix until completely combined

  • Step 11

    Add a pinch of flaky salt

  • Step 12

    Pour the batter into the pan and tap the pan on the table several times to release any air bubbles

  • Step 13

    Bake for 20m until a dark crust forms. Let it cool down

  • Step 14

    Add 300g of a frozen berries mix to a bowl

  • Step 15

    Place 200g of white sugar and 100ml of water in a saucepan over high heat

  • Step 16

    Boil the water and sugar without stirring, swirling the saucepan until it reaches 110°C or the bubbles get denser

  • Step 17

    Pour the syrup over the berries and coat well. Let it sit for 15-20m to infuse

  • Step 18

    Wrap in cling film and place in the refrigerator for 2h to firm

  • Step 19

    Drain the syrup into a bowl. The berries topping is ready

  • Step 20

    Remove from the refrigerator. The moist chocolate cake is ready

  • Step 21

    Top the Moist Chocolate Cake with the Berries Topping

  • Step 22

    Garnish with fresh verbena and cut a slice. The moist chocolate cake with berries topping is ready

  • Step 23

    Enjoy!

  • Lemon Verbena

    Lemon Verbena

    to garnish

Moist Chocolate Cake

  • Dark Chocolate

    Dark Chocolate

    200g
  • Butter

    Butter

    200g
  • White Sugar

    White Sugar

    180g
  • Egg

    Egg

    4
  • Flaky Salt

    Flaky Salt

    a pinch

Berries Topping

  • Mixed Frozen Berries

    Mixed Frozen Berries

    300g
  • White Sugar

    White Sugar

    150g
  • Water

    Water

    75ml

Equipment

  • Cling Film

    Cling Film

  • Parchment Paper

    Parchment Paper

  • Baking Pan

    Baking Pan

  • Probe Thermometer

    Probe Thermometer

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