Chocolate blackberry pie

Pie with blackberries and chocolate-lemon cream is a real treat for the sweet tooth.

Ingredients

• For test:
• Butter - 75 g
• Chicken eggs - 3 pcs.
• Flour - 30 g
• Nuts (hazelnuts, walnuts, cashews) - 80 g
• Cocoa powder - 15 g
• Sugar - 60 g
• Lemon zest (optional) - 1 tsp
• Baking powder - 0.5 tsp
• For cream:
• Large lemon (for juice) - 1 pc.
• Black chocolate (60-76%) - 90 g
• Sugar - 50 g
• Chicken egg - 1 pc.
• Milk (if needed) - 1-2 tbsp.
• Blackberry - 250-300 g
• Powdered sugar, for decoration - 1 tbsp.
• Fresh mint, for garnish (optional)

Directions

1. Grind the nuts in a blender into flour or crumbs. (I like the crumbs more, so the nuts feel better in the finished cake.)
2. Melt the butter, beat with sugar, sugar should dissolve.
3. Add cocoa, flour, nuts, mix with a whisk until smooth. Since I ground the nuts into crumbs, I added a bit of baking powder to make it easier for the dough to rise during baking.
4. Now add the yolks, mix the dough with a whisk.
5. Whip the whites into a strong foam.
6. Add proteins to the dough, gradually and little by little.
7. Gently mix the dough from bottom to top.
8. The dough will be smooth and glossy.
9. Pour the dough into a lightly oiled mold and bake the chocolate cake in the oven at 180 degrees for 25-30 minutes. Check readiness with a wooden skewer.
10. While the cake is baking, prepare the chocolate lemon cream. Squeeze the juice of one large lemon, add sugar, mix. Let stand for a while so that the sugar dissolves a little. Add the egg, stir with a whisk. No need to beat. Strain the mixture, put on a quiet fire and stir constantly.
11. As soon as the mass begins to thicken, immediately remove it from the heat. Add chocolate and stir.
12. If the chocolate lemon cream is too thick, add 1-2 tablespoons of milk. Cover the cream and keep it at room temperature.
13. Rinse blackberries under running water, pat dry.
14. Cool the finished chocolate cake completely on a wire rack.
15. Grease the cake with cream.
16. Spread the blackberries on top of the cream and place the cream and blackberry pie in the refrigerator for at least 2 hours so that the cream hardens well.
17. Chocolate blackberry pie can be garnished with icing sugar and fresh mint.
18. Enjoy your meal!