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1/1 Photo of Blackberry Chocolate Cake
A truly delicious dessert cake served right from the fridge. I used blackberries that I picked in the forest. The recipe, which is from a Swiss cooking magazine called 'Le Menu', calls for a chocolate with 70% cocoa. Mine had less, but it was still delicious. I also had to replace flour for the cornstarch thus I added it as an alternative. Preparation time does not include chilling time. Enjoy!
Units: US | Metric
Serving Size: 1 (86 g)
Servings Per Recipe: 8
The following items or measurements are not included: