Chocolate cake with blueberries

Ingredients for Chocolate cake with blueberries

Instructions for Chocolate cake with blueberries

To prepare the Chocolate cake with blueberries recipe, please follow these instructions:

Blueberries jam: The vanilla bar is snapped on the long joint and the vanilla grains are scrapped out with a small knife. Stir the grains with a piece of sugar together on the table with a pallet knife so that the grains are separated. Vanilla sugar, the empty vanilla bar, sugar, lemon juice and blueberry cooks without lid approx. 15 minutes and the pan is taken off the heat. The empty vanilla bar is taken up and the jam is blended briefly with a rod blender. Cool completely in refrigerator, minimum 2 hours, or until next day ...

White cream: The house leaf is soaked in a ½ liter of cold water for one ½ hour. The cream is heated in a small saucepan.
Meanwhile, chop the chocolate well and get into a little big bowl. Half of the hot cream pour over the chopped white chocolate and stir well with a spoon or a scraper until the chocolate is almost melted and the mass is shiny glossy. Add the rest of the hot cream and stir again. The house blast is twisted for water and comes straight up while stirring again. Pass the cream through a sieve.
Covered with film and refrigerate completely in the refrigerator for a minimum of 2 hours or until next day.

Chocolate bottom: Butter and water are melted in a small saucepan. The vanilla rods are cracked on the long joints and the grains are scrapped out with a small knife. The grains are mashed together with a slice of sugar on the table with a pallet knife so that the grains are separated.
Vanilla sugar, sugar and eggs are whipped to thick egg nuts. Wheat flour, cocoa and baking soda are mixed together and sifted into the thick "snaps". Flip gently around. Add the melted butter-water but still gently turn the dough.
1 piece. Silicone or spring shape (about 24 cm in diameter) is lubricated well and evenly with oil and the dough is distributed in it and ironed evenly. Bake at 175 degrees until it has settled and yields at light pressure, approx. 35 - 40 minutes. Bake the base in a silicone form, it is a great advantage of freezing the baked bottom completely before the bottom is freed from the mold. Place the baked, cold bottom on the dish to be served on.

Appearance: The perfectly cold white cream is easily whipped with a handpiece. The whole cold blueberry jam is turned in until the blueberry cream is uniform. The blueberry cream is picked up in a spray bag with a big slippery tin and sprayed into "bombs" on the chocolate bottom. Finally, let the "bombs" hang together easily.
Place the cake in the freezer or a couple of hours in a refrigerator before cocoa is sifted and before cutting and serving.