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.

PREP TIME:20 MINS

COOK TIME: 23 MINS

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

Preheat oven to 375 degrees F.

Step 1:

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.

Step 2:

Step 3:

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.

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