Since I had a craving for something sweet, I thought of making a quick blackberry with chocolate and seasonal fruits. I used frozen raspberries, because it is very perishable and I prefer to put it in the freezer and use it whenever I feel like something sweet. For this delicious cake I had as a source of inspiration a delicious recipe from Laura Laurențiu, whom I thank for the idea.
150 g chocolate with over 50% cocoa
150 g butter
100 g ground sugar
1 teaspoon baking powder
1 tablespoon vanilla essence
a pinch of salt
150 g of flour
500g cow's cheese
3 large eggs
1 tablespoon lemon essence
2 tablespoons flour
fresh or frozen raspberries
Method of preparation:
Start the oven and set at 170 ° C. Prepare a 25 × 35 cm tray, lined with baking paper.
Put a saucepan of water on the fire (about 2-3 fingers) and choose a bowl that fits well on the mouth of the pan, but the bottom of which should not touch the boiling water. Put the chocolate and butter in the bowl and place on top of the steam. Allow the chocolate and butter to melt, stirring rarely, until completely homogenous, then remove from the steamer and allow to cool.
Separately, mix the 4 whole eggs, salt and sugar, until the sugar dissolves and forms a light cream.
Add melted chocolate with butter and vanilla essence then mix with a spatula, gently, until the composition becomes homogeneous.
Pour 2/3 of the blackberry composition into the prepared tray and level with a spatula.
For the cream cheese, mix the above ingredients until well blended.
The cream cheese is distributed, from place to place, over the blackberry composition and marbled with a fork.
Place the fruit (sliced peach and raspberry) on top and lightly press, add the rest of the dough and marble / mix lightly with a fork.
Put the tray in the preheated oven at 170 ° C for 50 minutes, until a toothpick stuck in the middle of the dough comes out without any traces of wet dough .
Allow to cool well and then portion.