Chocolate Slices With Blueberries

Name: Chocolate Slices With Blueberries
Cook time: 45 min
Total time: 45 min
Yield: 15 slices
Ingredients: 1 1/2 cups frozen wild blueberries; 8 ounces bittersweet chocolate; 4 ounces unsweetened dark chocolate; 8 ounces butter; 5 large eggs, room temperature; 1 1/4 cups sugar; 1 teaspoon vanilla; 1 tablespoon dried shredded chili pepper, no seeds; 1 teaspoon almond extract; 1 pinch salt; 6 ounces ground almonds; 3/4 cup frozen wild blueberries; 1 cup currants or 1 cup raspberry jelly

Submitted by Chef mariajane

"Put dark chocolate and wild blueberries together, add chili peppers and almonds and you have a sure-fire dessert treat. The result is a sensational flourless cake that will wow guests at your next soiree."

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Ready In:: 45mins
Ingredients:: 13
Yields:: 15 slices

ingredients

1 ¹⁄₂ cups frozen wild blueberries
8 ounces bittersweet chocolate
4 ounces unsweetened dark chocolate
8 ounces butter
5 large eggs, room temperature
1 ¹⁄₄ cups sugar
1 teaspoon vanilla
1 tablespoon dried shredded chili pepper, no seeds
1 teaspoon almond extract
1 pinch salt
6 ounces ground almonds
INGREDIENTS FOR GLAZE
³⁄₄ cup frozen wild blueberries
1 cup currants or 1 cup raspberry jelly

directions

In a sieve defrost wild blueberries.
In a double boiler or a heatproof bowl over a water bath or in the microwave, melt chocolate.
Add butter and melt. let cool while rest of the batter is being prepared.
In a large bowl at medium speed, mix eggs, sugar, vanilla, dried chilies, almond extract, and salt. Beat for 8-10 minutes until mixture triples in volume.
Add chocolate mixture at low speed until blended. Fold in ground almonds and defrosted wild blueberries.
Butter a 9-inch springform pan. Line bottom of pan with parchment paper.
Securely wrap outside with heavy-duty aluminum foil, (to keep batter from seeping out). pour batter into springform pan and place in a shallow roasting pan.
Pour 1 cup hot water into roasting pan being careful that no water splashes into cake batter.
Place pans in a 350°F oven for 40-45 minutes.
When done, remove springform pan from water, let cool on wire rack for 30 minutes, then invert cake onto serving plate. Sprinkle remaining wild blueberries on top of cake and drizzle with jelly glaze all over.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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