Almond and Chocolate Cake with Blackberry

Preheat the oven to 180 degrees.

Grate the chocolate or blend it in a blender.

Whisk the egg yolks, sugar, and butter until smooth for about 3 minutes.

Add grated chocolate and almond flour, mix until smooth and all lumps disappear.

Whip the egg whites until stiff peaks form.

Transfer the egg whites to the chocolate mixture in three stages: first 1/3 of the portion, gently fold together, then add another 1/3 and fold, finally add the remaining portion.

Line a baking sheet with parchment paper, grease it with oil, pour in the batter, and smooth the surface.

Bake for 20 minutes. Check for doneness with a toothpick — if it comes out clean, the cake is ready.

Remove from the oven and let cool completely in the pan.

Run a sharp knife along the edge of the form, press a large cutting board against the form and flip it over — the cake layer will remain on the board with the paper facing up.

Carefully remove the parchment paper.

For the ganache, bring the cream to a boil and remove from heat.

Add chocolate and butter, let it sit for 3 minutes and stir until smooth. Continue stirring until the ganache becomes smooth and elastic. Let it cool.

Pour 1/3 of the ganache onto the cake layer and let it set.

Cut the cake into three equal parts.

Assemble the parts together like separate cake layers into a single cake.

Trim the edges to make an even cake.

Cut the cake into 2 equal parts and stack them into a tall cake.

Pour the remaining ganache over the cake and decorate with blackberries.

Let it set and serve.