Flourless Chocolate Cake with Blackberries and Edible Flowers

Instructions

1. Preheat oven to 375 degrees F.
2. 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.
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. 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)
4. 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.
5. Transfer the batter into the prepared springform pan.
6. 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)
7. When the cake is done, allow it to cool for 5 minutes.
8. 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.