Table of Contents
This blueberry cake is creamy, and full of chocolate flavor. Make chocolate layer. Beat eggs with sugar. On a double boiler melt chocolate, then add butter and sour cream. Combine eggs with chocolate mixture, gradually add flour. Bake in a 20cm / 8 inch spring form pan 160 C / 320 F for 30-40 min until inserted skewer comes out clean.
The batter uses both cocoa powder and melted chocolate to achieve a rich, chocolatey flavor, while blueberries are folded in to create a subtle tart taste. Because Chuck’s chocolate blueberry cake is not typically served with frosting, I made my homemade blueberry sauce to serve with the dessert.
Combine the blueberries and sugar in a large heavy saucepan. Add 1/4 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken. Remove from the heat.
Let the cake cool in the pan and serve at room temperature with the blueberry sauce. Combine the blueberries and sugar in a large heavy saucepan. Add 1/4 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken. Remove from the heat.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…