Chocolate cake with mint and blueberries


For dough:

150 g butter
8 eggs
150 g of sugar
120 g of sharp flour 1 Vanilla Sugar Dolcela
200 g of chocolate for cooking

For stuffing:

270 g extra blueberry jam

For glaze:

200 g of chocolate for cooking
40 g butter
2 tablespoons menthol liqueur


1. Separate egg whites from egg yolks. Squeeze solid snow from the egg whites and gradually combine the sugar and vanilla sugar.

2. Mix the foamy butter, add the egg yolks, melted chocolate and make everything well. Add the egg whites and flour alternately and mix gently.

3. Pour into greased cake pan 26 cm in diameter, covered with greaseproof paper, and bake in an oven preheated to 180 ° C for 60 minutes. Cool the cookie, remove the greaseproof paper and cut the cake in half.

4. Coat the biscuit with half of the jam, place the other portion of the biscuit on the jam and coat with the jam over the surface.

5. Boil the butter, remove from the heat, stir in the diced chocolate, menthol liqueur and mix until smooth.

6. Mixing, cool the chocolate glaze a little and pour over the surface of the cake. serving Serve sliced ​​cake with well-cooled whipped cream. Advice If necessary, cover the surface of the cake with aluminum foil after 40 minutes of baking.

1 comment

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