A rich chocolate cake that’s gluten-free, covered in a thick fudge frosting and topped with juicy blackberries is one of the most amazing chocolate cakes, if not the best you’ll ever try. Oh, and did I mention is incredibly easy to make?
A chocolate cake with fudge frosting is probably not the sort of recipe you’d expect to see on a website touted for weight loss and healthy eating. I’m not suggesting you eat this magnificent cake every day but eating a piece of cake on occasion isn’t going to make you fat, or completely hinder your weight loss journey. You might find, like I do, the occasional decadence keeps me on track. And I decided if I was going to splurge once in awhile, I was going to do it with something really fucking good.
Starting with this kick-ass, in your face, so good you’d sell your first born for – chocolate fudge icing. This gets slathered all over what appears to be quite an unassuming looking cake. It’s not tall and stately like some chocolate cakes. It looks rather plain and short. But looks can be deceiving. Take one bite and you’ll know what I’m talking about.
Blackberries are its crown. And also serve to give it height. Think of the berries as a wedge sandal for the cake – giving it enough height while still being manageable. Blackberries and chocolate are also pretty fabulous together in case you didn’t know.
This flourless chocolate fudge blackberry cake is quite robust in the fiber department. Yet another wonderful quality of dark chocolate and cocoa. Not to mention the berries. And the almond meal. All good sources of much needed fiber in your diet. I can justify almost anything.
It’s best made a day ahead as with so many great desserts. Pop the blackberries on just before serving. And if you feel so inclined, give it a sprinkling of powdered sugar although it doesn’t need it. It’s magnificent just as is. All that’s left to do now is…dig in and savor every bite. Until next time, xo.
A HANDY PINTEREST PIC FOR YOU TO SHARE WITH YOUR FRIENDS AND FOLLOWERS
- 4.4 oz (124g) dark chocolate (70%), broken up
- 1/2 cup softened butter
- 3 tablespoons orange liqueur
- 3/4 cup granulated sugar
- 3/4 cup almond meal (also called ground almonds or almond flour)
- 3 large eggs, separated
- 2 cups fresh blackberries, approximately
- confectioner’s (icing) sugar for dusting, optional
- FUDGE FROSTING
- 1/2 cup granulated sugar
- 1/3 cup butter
- 1/3 cup water
- 1 1/2 cups confectioner’s (icing) sugar
- 1/3 cup cocoa powder
- Line base and side of 8-inch (20cm) round cake pan. Preheat oven to 325°F (160°C).
- Combine chocolate and butter in a medium saucepan. Stir over medium heat until both are just melted; remove from heat.
- Stir in liqueur, sugar, almond meal and egg yolks.
- Beat egg whites in a small bowl with an electric mixer until stiff peaks form. Fold into cake batter in two batches and stir until combined. Pour cake batter into prepared pan. Place a piece of foil loosely over the top of the pan (this is to prevent over-browning of the top of the cake); bake 1 hour or until a skewer inserted into the center of the cake comes out clean. Let stand in pan until completely cooled. Once completely cool, remove to serving plate. Cover and refrigerate until ready to ice.
- To make the fudge frosting: Combine sugar, butter and water in a medium saucepan over medium heat. Stir until sugar is dissolved and butter is melted; remove from heat. Sift icing sugar and cocoa into butter mixture; stir vigorously until smooth. Refrigerate for about 3 hours or until very thick.
- Spread frosting over top and side of cake; wipe any frosting from serving plate. Decorate cake with blackberries. Dust with icing sugar if desired. Serves 10.
- Make ahead: The cake can be baked 2 days ahead and stored completely covered in the fridge. It can be iced a day ahead and stored very well covered. Leave at room temperature for 15 to 20 minutes before decorating with blackberries and serving. Decorate with berries just before serving.