Dark Chocolate Cake with Cloudberries
I don’t know whether you can call this a cake or not, as it doesn’t contain any flour, and no actual baking is involved. It is really nothing but a dark symphony of chocolate, butter and cognac – three of the best things in life! I serve it with cloudberries, but this dessert is almost as good with other berries too.
INGREDIENTS:
Number of servings
Servings: 4
List of ingredients
7 oz. (200 g) 66%, high quality chocolate, coarsely chopped
2 oz. (50 g) butter, chopped in 1-inch dice
3 tbs. espresso-style coffee
2 tbs. cognac
½ cup semi-frozen blueberries
1-2 cups cloudberries
PREPARATION:
Mix the chocolate, butter, coffee, and cognac in a small bowl. Place it over low heat and stir continuously as the chocolate and butter melts into a smooth mixture. (Make sure the temperature is low throughout the entire process. If the stoveâs heat is uneven, the chocolate might get burned. If so, remove the pot from the heat frequently to make sure.)
Transfer to molds and refrigerate for 3-4 hours, or freeze for 20-30 minutes, until the chocolate has set.
Before serving, dip the molds in hot water for a few seconds. Flip them on serving plates. Sprinkle the top with blueberries. Arrange cloudberries in a circle around the cake.