These cakes can be prepared with any not very watery berries. This recipe is well suited for a large form - proportion for shapes of 20 cm, it is not a very high chocolate cake or, as I have 3 brownies in ceramic ramekins for desserts or just straight ceramic mugs. Very tasty!
|Cooking time 30 minutes||Number of servings 3|
In a saucepan pour the coffee and put the drain. the butter and sugar. Over moderate heat to melt. To fall asleep there grated or finely broken chocolate, remove from heat. Stir with a whisk until dissolved.
Pour the chocolate with sifted cocoa powder with the flour and a pinch of salt. Mix well the ingredients until smooth. Add the egg and stir again.
Form (for cake) vystelit paper and pour half of the batter. Spread on top of berries and cover the remaining batter.
Bake for 50 minutes at 190° C. If using ceramic ramekins or mugs on a bottom 3 shapers to put on a Cup of paper and pour the dough. Bake for about 20 minutes.
Cool, sprinkle with powder.
Inside the structure is very humid.
Dessert for chocoholics as I do!