Chocolate dominos with cinnamon-blueberry sauce
45 mins
45 mins
Ingredients
- 150 g Dark chocolate coating
- 30 g Butter
- 2 Eggs (M)
- 50 g Icing sugar (sieved)
- 1 package Vanillin sugar
- 50 ml Whipped cream
- 1 TABLESPOON Flour (sifted)
- 1 glass (580 g) wild blueberries from North America
- 1 good knife point cinnamon
- 3 heaped Tsp cornstarch
- 1 TEASPOON Cocoa powder
- 7-10 Tbsp pink pepper
Directions
- 1
Cut the couverture into pieces and put them in a bowl with the butter, melt in a hot water bath, stirring from time to time. Leave to cool a little. Separate the eggs. Beat the egg yolks with icing sugar and vanillin sugar until creamy.
- 2
Stir in the chocolate mixture and whipped cream. Beat the egg whites until stiff, pour onto the chocolate mixture, sift the flour over it and fold in.
- 3
Line a flat, rectangular ovenproof dish (approx. 15x15 cm) with baking paper. Pour in the dough. Bake in a preheated oven at 180 degrees (gas. level 2-3, fan oven: 160 degrees) for 40-45 minutes.
- 4
Let it cool down.
- 5
Bring blueberries to the boil in a pot with the liquid and cinnamon. Mix the starch with a little cold water. Stir into the blueberries and bring to the boil again while stirring. Let the sauce cool down, stirring from time to time.
- 6
Turn out the chocolate cake from the mould. Cut into cubes and dust with cocoa. Arrange on plates together with the blueberry sauce and sprinkle with pink pepper.
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