Chocolate Fruit Delight Cake: a wonderful blend of dark and white chocolate with berries

Immerse yourself in the exquisite flavors of this fruit and chocolate delight cake, where the richness of dark and white chocolate meets the fresh zest of raspberries and blueberries. This easy-to-make dessert features a dark chocolate base covered in succulent berries and topped with a creamy white chocolate filling. Its preparation is simple, making it an ideal treat to impress family and guests with minimal effort.

Why you'll love it:
Chocolate and fruit lovers will find this cake irresistible. The contrasting textures of smooth, rich chocolate and fresh, juicy berries create a delicious sensory experience. The combination of dark and white chocolate ensures that each bite is a perfect balance of sweetness and depth, making this dessert not only delicious but also visually appealing with its vibrant berry filling.

Perfect occasion:
This cake is perfect for any gathering where a standout dessert is desired, such as family celebrations, dinner parties, or festive occasions. It's also a great choice for a decadent weekend treat or as a special dessert after a romantic meal. The elegance and simplicity of this cake make it suitable for both casual and formal settings.

Decorating Tips:
For an extra touch of elegance, garnish the cake with a sprinkle of edible gold dust or silver leaf on the berries. You can also add a drizzle of melted chocolate or a dusting of powdered sugar to enhance its visual appeal. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to complement the rich chocolate layers.

Ingredients:

• 100 grams of butter
• 50 grams of dark chocolate
• 2 egg yolks
• 40 grams of sugar
• 2 tablespoons of flour
• Half a teaspoon of baking powder
• 2 egg whites
• A pinch of salt
• 150 ml of heavy cream
• 200 grams of dark chocolate (for the ganache)
• 100 ml heavy cream
• 270 grams of white chocolate
• Raspberries and blueberries

Instructions:

1. Melt the butter and dark chocolate together and leave to cool.
2. Whisk the egg yolks with the sugar until light and fluffy, then fold in the cooled chocolate mixture using a spatula. Add the flour and baking powder and mix until well combined.
3. Beat the egg whites with a pinch of salt to stiff peaks and gently fold them into the chocolate batter to maintain their lightness.
4. Pour the batter into a baking pan lined with parchment paper and bake at 200 degrees Celsius (392 degrees Fahrenheit) for about 20 minutes. Use a toothpick to check for doneness.
5. For the dark chocolate ganache, heat 150 ml of heavy cream and 200 grams of dark chocolate in a saucepan over medium heat, stirring until smooth. Pour over the cooked base and place in the freezer to set lightly.
6. Melt the white chocolate with 100 ml of heavy cream over low heat.
7. Remove the cake from the freezer, arrange the raspberries and blueberries on the dark chocolate layer, then pour the white chocolate mixture over the fruit.
8. Refrigerate for several hours until well set.

Appreciate!