Chocolate is such a versatile ingredient that it can be paired with just about anything. It is probably most often paired with oranges and raspberries in baked goods, as both of these fruits have a sweet-tart flavor the contrasts nicely with the richness of the chocolate. They’re classics, but they’re not the only fruit that you can add to a chocolate dessert. This Flourless Blueberry Chocolate Cake bring blueberries to the mix for a combination that is a little bit unusual for a cake, but very delicious.
I was inspired to put this cake together after noticing that there are a growing number of blueberry-studded chocolate bars on the market. I often pair white chocolate with blueberries because the creamy sweetness of the white chocolate really contrasts nicely with both the color and flavor of the berries. Many of the newer blueberry pairings I see are made with milk chocolate or dark chocolate and you only have to take a few bites of one of these treats to realize that the combination works well. While blueberries are less acidic than raspberries and don’t have the same sharp contrast withe the chocolate, their jamminess brings out the frutiness of the chocolate nicely and makes it taste – especially dark chocolate – even more complex.
I opted to use fresh blueberries in this cake, which is enriched with dark chocolate and unsweetened cocoa powder. There is lots of intense chocolate flavor in every bite and the berries burst through in an unexpectedly delicious way. The cake is tender and fudgy, but, surprisingly, it feels much lighter than a similarly fudgy brownie recipe would. This means that you can serve the cake in slightly larger slices, adding a few extra bites to each serving to savor the flavor. I invert the cake to remove it from the pan and it can be served upside down, but the cake has a crackly top that is actually quite attractive, so you may want to reinvert it to serve it right-side-up.
This cake is easy to make and can be mixed up in one large bowl. Since it can be served either slightly warm or at room temperature, it could be ready to eat about an hour after you start to mix it up.
Flourless Blueberry Chocolate Cake
4 oz dark chocolate, coarsely chopped
1/2 cup butter
1/2 tsp salt
1 tsp vanilla extract
1/4 cup unsweetened cocoa powder
1/4 cup almond meal
3/4 cup sugar
3 large eggs
1 cup blueberries, fresh or frozen.
Preheat oven to 375F. Lightly grease an 8-inch cake pan and line the base with parchment paper.
In a large, microwave-safe bowl, melt together dark chocolate and butter. Stir in salt, vanilla extract, cocoa powder, almond meal and sugar until well-combined. Whisk in eggs until batter is smooth. Fold in blueberries and pour batter into prepared pan.
Bake for 32-35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Allow cake to cool in the pan for 5 minutes, then turn it out onto a serving platter and peel off the parchment paper. If desired, cake can be reinverted to serve top-side up.
Cake can be served slightly warm or at room temperature.