Put them together and you simply can’t go wrong. Our chocolate flourless cake with Brockmans blackberry Sauce arose from an affair. A Pastry Affair to be exact…
Kristin Rosenau came up with the recipe in her Minnesota kitchen one weekend after plenty of years experimenting at home and in cake shops. She swapped her physics degree for a life of butter and spoon licking as she awoke each morning long before dawn to prepare treats for a bakery. It wasn’t as glamorous as those cosy afternoons baking on a Sunday, and before long, she rekindled her passion for physics and found herself back in a high school classroom teaching.
The pastry affair continues, this time blending our gin with blackberries to create a tart sauce that cuts through the richness of the decadent chocolate. Prepare one this upcoming Sunday and have a slice ready to get you through your afternoon weekday work slump. We’ll give you any excuse to bring Brockmans to work…
Chocolate Flourless Cake with Blackberry Gin Sauce
Yields 10-12 servings
Chocolate Flourless Cake
- 8 ounces (228 grams) dark chocolate, roughly chopped
- ¾ cup (177 ml) coconut oil
- 1 teaspoon espresso powder
- 5 large eggs, separated
- 1 cup (200 grams) granulated sugar, divided
- ¼ cup (20 grams) unsweetened cocoa powder
- 2 teaspoons vanilla extract
- ¾ teaspoon salt
- Fresh blackberries, for topping
- Preheat oven to 350 degrees F (180 degrees C). Line the bottom of a 9-inch spring form pan with parchment paper and grease. Set aside.
- In a large saucepan, melt together the roughly chopped chocolate and coconut oil until smooth. Stir in the espresso powder and set aside to cool.
- In a medium mixing bowl, place the egg whites and beat over high speed until foamy. Gradually add ½ cup sugar and continue to beat until stiff peaks form. Set aside.
- Whisk the egg yolks into the cooled chocolate, along with the remaining ½ cup sugar, cocoa powder, vanilla extract, and salt until uniform. Fold in the egg whites and mix until incorporated.
- Pour batter into the prepared pan and bake for 35-40 minutes. The cake is done when the top forms a thin crust, the center does not move when the pan is shaken, and a thermometer inserted into the center reads 200 degrees F (93 degrees C). Run a thin knife around the edges and allow to cool until room temperature.
Blackberry Gin Sauce
- 10 ounces (283 grams) fresh or frozen blackberries
- 3 tablespoons granulated sugar
- 1 to 3 teaspoons Brockmans Gin, to taste
- In a medium saucepan, cook blackberries and sugar over medium heat until the blackberries break down and release their juices. Remove from heat and run the sauce through a fine mesh strainer to remove seeds. Stir in Brockmans Gin to taste.
- To serve, top the chocolate cake with fresh blackberries. Cut into slices and drizzle each slice with blackberry gin sauce. Enjoy!
In need of more chocolate. Don’t miss our Dark Berry Gin Tart.