Estimated reading time: 5 minutes
Flourless Chocolate Cake with Blackberries and Edible Flowers is perfect to make during the spring, summer, and autumn seasons when edible flowers and berries are plentiful. You can grow edible flowers through the cooler weather months on your kitchen counter too! This flourless cake has a rich chocolate flavor and it’s perfect for any occasion.
Table of contents
Flourless Chocolate Cake with Blackberries and Edible Flowers
Hi Everyone, there’s no better way to celebrate someone or an event with a cake, right?
What inspired this cake
I made this cake to celebrate my niece going off to college.
I made it in August, so what better way to decorate a cake than with late summer, blooming, edible flowers from the garden?
What flowers are on top of this cake?
- marigold
- mint
- sugar snap pea flowers
What herbs are on top of this cake?
- rosemary
- sage
- mint flowers are flowers and an herb!
Ingredients
- 1/2 cup semisweet chocolate morsels
- 1/2 cup bittersweet chocolate morsels
- 1/2 cup (8 tablespoons) unsalted butter
- 3/4 cup granulated white sugar
- 1/4 teaspoons Kosher salt
- 1 teaspoon espresso powder
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1/2 cup unsweetened cocoa powder (Dutch-process)
Topping
- 6 ounces blackberries, washed, halved
- 1 tablespoon confectioner’s sugar, for dusting
Kitchen Tools
- measuring spoons and cups
- 2-cup wet measure
- mixing bowls
- baking spatula
- 8-inch springform pan
- parchment paper
- kitchen shears
- cutting board
- chef’s knife
Web Story
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Flourless Chocolate Cake with Blackberries and Edible Flowers
Flourless Chocolate Cake with Blackberries and Edible Flowers is perfect to make during the spring, summer, and autumn seasons when edible flowers and berries are plentiful. You can grow edible flowers through the cooler weather months on your kitchen counter too! This flourless cake has a rich chocolate flavor and it’s perfect for any occasion.
Ingredients
- 1/2 cup semisweet chocolate morsels
- 1/2 cup bittersweet chocolate morsels
- 1/2 cup (8 tablespoons) unsalted butter
- 3/4 cup granulated white sugar
- 1/4 teaspoons Kosher salt
- 1 teaspoons espresso powder
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1/2 cup unsweetened cocoa powder (Dutch-process)
Topping
- 6 ounces blackberries, washed, halved
- edible flowers
Instructions
- Preheat oven to 375 degrees F.
- Using an 8-inch round, springform pan, grease the inside with unsalted butter, fit a circle of parchment paper in the bottom, and grease over it. Set it aside.
- To Make the Cake Batter: In a microwave-safe mixing bowl, add 1 cup (1/2 cup semisweet and 1/2 bittersweet) chocolate chips and the butter. Microwave the mixture, 30 seconds at a time, stirring in-between, until smooth. (This can also be done in a double boiler on the stovetop)
- Add in the sugar, Kosher salt, espresso powder, and pure vanilla extract. Add the eggs, beat in until combined. Add the cocoa powder and mix in to combine.
- Transfer the batter into the prepared springform pan.
- Bake in the preheated oven for 25 minutes. (the cake should have a thin crust when it's done and it should register 200 degrees F using an instant-read thermometer)
- When the cake is done, allow it to cool for 5 minutes.
- Using an offset spatula or butter knife, separate the edge from the wall of the pan. Turn the cake out carefully onto a serving plate or cake stand. Allow the cake to cool completely before adding the blackberries on top. Sprinkle confectioner's sugar on top.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 162Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 48mgSodium: 50mgCarbohydrates: 22gFiber: 3gSugar: 17gProtein: 4g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
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