Chocolate cake with blue berries

For the dough for the bottom and the stars: Cut the cold butter into cubes. Mix in a bowl the flour with the icing sugar, a pinch of salt and the blocks of butter.

Rub the butter through the flour with the fingertips until it becomes a crumbly mixture.

Add the egg yolks and 2-4 tablespoons of cold water and knead to a smooth dough. Form this into a ball and leave it wrapped in foil for 20 minutes in the refrigerator.

In the meantime, preheat the oven to 180 ° C.

Cut the chocolate into pieces. Split the eggs. Grind almonds in the food processor with chocolate, the soft butter and dates fine.

Beat in a bowl of egg yolks (from the just split eggs) with sugar to a pale, creamy mass.

In a different bowl, whisk the egg whites so that peaks remain on them.

Fold the almond chocolate mixture through the yolk mixture and scoop the egg white foam lightly.

Sprinkle the work surface with some flour and roll out the dough into a large 3-4 mm thick piece.

Place the bottom of the cake tin on the dough and cut a square 3 cm larger than this bottom out of the dough. Put the pie mold base back into the tart rim and grease the pie mold.

Line the cake pan with this square piece of dough and press it well to the edge. Cut away the excess dough along the top edge.

Spoon the chocolate batter into the pie base and spread the frozen blueberries over it. Push the berries slightly into the batter.

With the protrusion, stick stars out of the rest of the rolled out dough. Put the stars on the cake.

Slide the mold into a ridge in the middle of the oven and fry the cake in 40-45 minutes until golden brown and done.

Allow to cool for 10 minutes in the mold. Remove the edge of the mold and let the cake cool down on a rack. Serve the cake on a plate and lightly dust the stars with icing sugar.