GLUTEN FREE CHOCOLATE CAKE WITH BERRIES

INGREDIENTS:

1 cup ( 117 g ) almond meal
1 stick of ( 117 g ) soft butter
1/2 cup and 3 tbsp ( 125 g ) sugar
2 tsp corn starch
1/4 cup and 1 tsp ( 35 g ) rice flour
3 eggs
1/2 cup ( 1/2 dl ) of milk
5 tbsp cocoa powder
4 oz ( 114 g ) melted dark chocolate
1 tsp baking powder

CHOCOLATE CREAM:
3/4 cup ( 1,5 dl ) heavy cream
2,8 oz ( 80 g ) heavy cream
2,8 oz ( 80 g ) dark chocolate
Fresh blackberries and blueberries

Heat oven to 160°C / 320°F. Whip the soft butter and sugar until it's light and fluffy. Add the eggs and whip until they are well combined. Melt the dark chocolate and carefully mix it in. Add almond meal, corn starch, rice flour, cocoa powder and baking powder, mix until well combined. Pour in the milk and mix. Grease a 18cm/7inch springform and cover the inside with baking paper. Bake for 50 - 60 minutes. When it's done, let it cool of completely.

Chop the chocolate. Pour the 80 g / 2,8 oz of cream into a small saucepan and bring to a boil. Remove from heat and pour over the chopped dark chocolate. Let it sit for 1 minut. Mix carefully until combined. Leave to cool at room temperature and to thicken a bit. When it's cooled off, put it in the fridge for 10 minuts. You can now whip the 1/2 cup of cream until soft peaks appear. Very carefully mix the two together until fully combined. Put all of the chocolate cream on top of the cake and decorate with lots of fresh blackberries and blueberries.

Enjoy!

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