1, ordinary big bag of chocolate

2, chocolate and butter insulation water melt

Step 3 add cocoa powder

4. Stir well

5, whole eggs with fine sugar

6. Send it to a state where the dripping egg paste will not disappear.

7. Pour the hot chocolate into the beaten whole egg.

8. Slide the scraper across the bottom from 2 o'clock to 7 o'clock, flip the scraper and turn the bottom batter to the surface. At the same time, turn the eggbeater with your left hand and repeat the stirring action for about 80 times.

9. Until the cake paste becomes firm, shiny and smooth.

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10, add frozen blueberries (reserve a small part for surface decoration) and mix well.

1 1, six-inch round cake with oil paper at the bottom and around the mold.

12. Pour the cake paste into the cake mold.

13. Sprinkle the remaining blueberries evenly on the batter surface.

14, baked in a preheated oven with flexible baking time. When the toothpick is inserted into 1CM, there is no wet batter, but when it is inserted into 2CM, it can be taken out. I baked it at 180 degrees for about 30 minutes.

15. The blueberry chocolate cake is finished. Cake can be refrigerated for about a week, and it is more delicious when it is warm.

Tips:

1, remember not to bake too much, the cake can be baked when there is still wet batter in it, otherwise it will affect the taste of the cake.

2, be sure to use frozen blueberries, blueberries will burst open and overflow juice at room temperature.