Ingredients: 6 eggs, 1 tbsp cocoa powder, 6 tbsp sugar, 6 tbsp flour (or gluten free flour), 300 g frozen blueberries, 200 g mascarpone, 100 ml creme fraiche, 150 g dark chocolate.
Preheat the oven at 160 C.
Beat the eggs until they become foamy. Add the sugar and whisk some more, until they become white and shiny. Add the flour and mix until combined.
Grease a cake tin and dust it with flour. Pour the mix into it and bake for 30 min.
Remove the cake from the oven and take it out of the tin. Keep it on a cooling rack.
Melt the chocolate and mix it with the creme fraiche.
Put the blueberries in a pot and add a little bit of water. Boil until the fruits start being soft.
Split the cake in the middle, horizontally.
Pour the fruits and the juice on the bottom slice of the cake. Keep some of the juice for the top.
Beat the mascarpone with a tbsp of sugar, to loosen it up. Pour it over the fruits.
Put the top slice on the mascarpone. Do not press it too much. Pour the rest of the juice on top.
