4 eggs
100g sugar
90g plain flour
10g chocolate powder
100g butter, melted
300 blueberry jam
200-300g fresh cream
12 cherries
Some chocolate flakes
Method:
- Preheat oven to 160°C.
- Whisk eggs and sugar at maximum speed for about 5-6 minutes until stiff.
- Fold in sifted flour and chocolate powder by hand, using an upward circulating motion. Then add in warm melted butter and mix well until batter is shiny.
- Pour into baking tin and bake for about 35 minutes. Turn cake out from baking tin and leave to cool.
- Whisk fresh cream at medium speed until stiff and add in blueberry jam.
- Cut the cake into three layers and cream the cake with whipped cream, spread some blueberry jam in between the layers. Let the cake set in the freezer before doing the final decoration.
- Spread the blueberry on top and pipe 12 rosettes with a star nozzle.
- Decorate with cherries and coat the sides with chocolate flakes.
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