Chocolate cake with berries and thyme

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Chop and melt the chocolate. Wash thyme, shake dry and chop finely, except for 1 stalk. Mix flour, cane sugar, cocoa, baking powder, salt and thyme. Mix oil and 400 ml water and stir with the whisk of the hand mixer. Stir in chocolate and syrup. Let the dough rest for about 30 minutes, stir again, fill it into a greased springform pan (16 cm Ø) sprinkled with flour and smooth it down

2. 2

   Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes. Remove and let cool on a cake rack. Select the raspberries. Wash and sort blackberries and blueberries. Wash the currants, remove from the stems

3. 3

   Bring 300 ml cherry nectar and 1 stalk of thyme to the boil in a pot. Stir 50 ml nectar, sugar and starch until smooth. Stir into the boiling nectar, bring to the boil and simmer for about 1 minute while stirring. Remove from the heat, let it cool down, remove thyme, fold in fruit, let everything cool down. Remove the cake from the tin, place the berry compote in the middle of the cake and decorate with flowers

4. 4

   Preparation time approx. 45-50 minutes. waiting time 1-2 hours

Nutrition Facts

KCAL
380 kcal

CARBS
62 g

FATS
12 g

PROTEINS
4 g