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Break the chocolate into pieces, place in a saucepan with the butter and melt together in a bain-marie, stirring constantly. After they have melted, resulting in a glossy cream, leave to cool.
In a bowl, beat the eggs with the sugar until the sugar melts.
Then add chocolate cream, flour and cocoa.
Place the composition in a tray (20/30) lined with baking paper.
Bake the cake for 30 minutes in the preheated oven at 180 degrees, it is good to do the test with the toothpick; but the longer it does not have to stay in the oven, it will dry too hard.
Until the cake is baked, make the cream cheese: mix the cottage cheese until it becomes creamy and fine, add the powdered sugar (if you use sweetened cream then add less sugar, so that it doesn't come out too sweet) and whip the cream and beat until it hardens well. all .
When the blackberry top is cold, spread the cream over it and level it.
For the glaze, melt the chocolate in the microwave or on a steam bath and mix with the whipped cream until it has a fluid consistency and you can glaze the cake.