The berry season has arrived to California! Eager to part with everything citrus I’m presenting this simple berry creation. The chocolate ribbon, even though a bit messy, is super easy to make.
/Chocolate cake recipe adopted from Martha Stewart’s Triple Chocolate Mousse Cake/
CHOCOLATE BERRY CAKE
- Vegetable-oil cooking spray
- 2/3 cup all-purpose flour
- 1/3 cup unsweetened Dutch-process cocoa powder
- 2/3 cup sugar
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 1/4 cup whole milk
- 3 tablespoons vegetable oil
- 1/2 teaspoon pure vanilla extract
- Assorted berries
- 4 tbs powdered sugar
- 200 g of your favorite chocolate, chopped into pea-size chips
Yields: 8 small cakes
Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Mix with a paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water. Mix on medium speed until smooth and combined, about 2 minutes.
Divide batter evenly among prepared ramekins. Bake for about 20 minutes, or until a wooden toothpick inserted into a center of a cake comes out clean. Place the ramekins on a wire rack. Let cool completely before unmolding. To unmold run a knife around sides of the cakes.
Wrap cooled cakes in a plastic wrap and refrigerate for 2 hours to 1 day.
Line a baking sheet with parchment paper. Place cooled cakes on it.
Make chocolate ribbons. Measure the circumference and height of the cakes. Cut out 8 parchment paper ribbons, making sure, their length is about 7 mm (1/4 inch) longer than the circumference and height is about 2 cm (3/4 inch) higher.
Line a table with a large sheet of parchment paper – this is your working surface. Have a wet towel handy, as working with melted chocolate could be a messy ordeal.
Microwave the chocolate chips in a microwave-safe bowl for about 2 minutes (or until the chocolate starts to melt). Mix the chips with a spoon to a smooth consistency. Working with each parchment paper ribbon individually: place a ribbon on your working surface and, using a large spoon, spread a thin layer of chocolate over it, completely covering the ribbon.
Let the chocolate cool to a jelly-like consistency (about 30 seconds). Carefully lift the ribbon, using a knife to help you separate it from the work surface, and wrap it around a prepared cake, chocolate side facing the cake, overlapping the ends. Make sure the bottom of the ribbon is lined with the bottom of your cake, the ribbon should be taller than the cake (creating a cup for the berries).
Repeat with the rest of the cakes. Immediately place them in the fridge for about 20 minutes.
Assemble: After the chocolate is hardened, carefully peel each paper ribbon off, gently breaking the piece of chocolate where the ribbon overlapped.
Fill the cups with seasonal fruit and sprinkle with powdered sugar, if desired.