Flourless Chocolate Cake with Blackberry Compote

Ingredients:

For the Flourless Chocolate Cake:

- 22 ounces (624 grams) of 64% chocolate (bittersweet)

- 1 ¾ cups (392 grams) melted butter

- 9 whole eggs, whisked

- ¼ cup (21 grams) cocoa powder

- 1 ¾ cups (350 grams) sugar

- 1 teaspoon baking powder

- Butter, for greasing the pan

For the Blackberry Compote:

- 2 cups fresh blackberries

- ¼ cup granulated sugar

- 1 tablespoon lemon juice

- 1 teaspoon cornstarch (optional, for thickening)

For Serving:

- Whipped cream or ice cream

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a round cake pan with butter and set aside.

2. In a pot, melt the chocolate over low heat. Stir in the melted butter slowly until well combined.

3. Add the cocoa powder, sugar, and baking powder to the chocolate-butter mixture. Mix well until all the ingredients are fully incorporated.

4. Gradually pour the whisked eggs into the chocolate mixture, stirring continuously. Make sure the eggs are well combined and the batter is smooth.

5. Pour the batter into the prepared cake pan and smooth the top with a spatula.

6. Place the cake pan in the preheated oven and bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.

7. While the cake is baking, prepare the blackberry compote. In a medium saucepan, combine the blackberries, granulated sugar, and lemon juice.

8. Place the saucepan over medium heat and gently stir the mixture until the sugar has dissolved.

9. Allow the blackberries to simmer for about 5-7 minutes, stirring occasionally, until they release their juices and start to soften.

10. If you prefer a thicker compote, mix the cornstarch with a tablespoon of water in a small bowl to create a slurry. Add the slurry to the saucepan and stir well to combine. Cook for an additional 1-2 minutes until the compote thickens slightly.

11. Remove the saucepan from the heat and let the blackberry compote cool for a few minutes.

12. Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes. Carefully transfer the cake to a wire rack to cool completely.

13. Slice the flourless chocolate cake into desired portions and serve with a dollop of whipped cream or a scoop of ice cream.

14. Drizzle the blackberry compote over the cake slices or serve it on the side.

Enjoy the indulgent combination of Flourless Chocolate Cake with Blackberry Compote!