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Sensational Blackberry, Cardamom & Chocolate Cake




Memorial Day weekend is the first big Holiday weekend of the year here in the U.S.


It's a time to pay homage & remember the men and women who died while serving in the United States Armed Forces. It is also happens to be the weekend where the outdoor pools are flung open for the season and backyard BBQ's summer grilling and get togethers are everywhere.


The reason I'm getting all excited about this post, is that as y'all know I love supporting small businesses and artisanal products.


And Green & Black's story fits the bill - it all began in London in 1991 when Craig Sams (founder of the pioneering food company, Whole Earth) received a sample of dark  organic cocoa beans. He had a sample of 70% dark chocolate made from the beans. His wife, Josephine Fairley, discovered the half eaten bar of chocolate and tried some herself. So taken was she by the flavor that she was convinced other chocolate aficionados everywhere would share her appreciation. And so began the endeavor  of making the world’s first organic chocolate – a high quality bittersweet dark chocolate packed with 70% cocoa solids.


My dark brown rectangular box of chocolatey lovelies (not full of half eaten bars I must clarify) arrived in the mail a few days ago and nestled in lovely gold embossed tissue were 4 bars of chocolate.


I decided I would work on a recipe that would use dark chocolate - half a little sweeter than the other.


When I think of dark chocolate, I think wine, blackberries and cardamom. All of it goes so very well together don't you think?


So a dense, chocolate cake made with premium dark chocolate and blackberries - frozen, to omit the whole stewing to soften et cetra, baked to perfection, dusted with cocoa powder and finished with some love chocolate eggs seems like a perfect, minimalist and classy finish to this cake.


Incredibly smooth and delicious with a texture in between fudge and mousse.


Do I have your attention yet?


warmly

Devaki



Recipe for:

Sensational Blackberry, Cardamom & Chocolate Cake

Serves 8 - 1 qty 9" cake


Shopping list:

4 oz. - 70% cocoa dark chocolate - preferably Green & Black's dark chocolate

4 oz. - 85% cocoa dark chocolate - preferably Green & Black's dark chocolate

2 sticks (8 oz.) unsalted butter

4 eggs at room temperature

1/2 tsp cream of tartar

1/3 cup milk

2 tbsp. heavy cream

1 cup white superfine sugar

3/4 tsp ground cardamom

1/3 cup all-purpose flour

1-1/4 cup frozen blackberries

To decorate:

milk chocolate Easter eggs

white chocolate or cookies & cream Easter eggs

cocoa powder

fresh blackberries

Also required, a 9" spring foam pan, non-stick baking spray & parchment paper.


Preparation:

Preheat the oven to 375 deg. F.