Ingredients

• 1 glass blueberries
• 200 g butter
• 200 g semisweet chocolate 50% cocoa + 50 g for the top
• 3 eggs
• 1 glass sugar (200 g)
• 135 g flour

Preparation

1. Rinse the blueberries and pat dry.
2. Preheat the oven to 160°C.
3. Prepare a small rectangular baking pan, 21 cm x 28 cm (or another with the same surface area, e.g. 24 x 24 cm), and line it with parchment paper.
4. Place the butter in a saucepan and melt over very low heat together with 200 g of chocolate broken into small pieces, stirring occasionally and not overheating it. Remove from the heat. Set the remaining chocolate (50 g) aside for topping.
5. In a separate bowl, whisk the eggs with the sugar. Add the melted chocolate and butter and whisk until smooth.
6. Add the flour and mix again into a uniform batter. Pour into the prepared pan and smooth the surface.
7. Scatter the blueberries and the remaining chopped chocolate (50 g) on top.
8. Bake for about 35 minutes, until the cake rises slightly (if using a larger pan, it will be ready sooner; if using a smaller one, the baking time may need to be extended).