Moelleux au chocolate cake

Preheat your oven to 190°C regular bake. Grease and line the base and sides of a springform 20cm cake tin with baking paper.

Moelleux au Chocolate Cake :

Add the chocolate and butter to a medium heat-proof bowl. Microwave in 30 second bursts, until chocolate and butter has completely melted. Set aside to cool for 5 minutes, then stir through the icing sugar, egg yolks, ground almonds, flour and salt. Add the egg whites to a large bowl. Using electric hand-held beaters, beat the egg whites on high speed for 1-2 minutes, until medium-stiff peaks. Gently fold the egg whites through the chocolate mixture, until just combined and no streaks remain. Pour the mixture into the prepared cake tin. Bake on the lower-middle oven rack for 18-20 minutes until risen but still jiggly in the center (you want it to be gooey & molten, not set). Set aside to cool in the tin.

While the cake cools, make the boysenberry compote: Reserve 1⁄4 cup of the syrup from the cans of boysenberries, then drain the boysenberries through a sieve. Add drained boysenberries, lemon juice and reserved 1⁄4 cup syrup to a medium pot and place over medium-high heat. Bring to a simmer and cook for about 20-25 minutes, stirring occasionally, until reduced, syrupy and sticky. Set aside to cool.

Vanilla Mascarpone :

Add the mascarpone, cream, vanilla and icing sugar to a large bowl. Whisk by hand for about 1 minute, until thickened and spreadable (be careful not to over beat it, otherwise it will split).

Assembly :

Once cooled completely, carefully remove the cake from the tin, peel off the baking paper and transfer to a serving plate. Dollop the vanilla mascarpone on top of the cake.

Spread out over the top of the cake. Spoon roughly half of the cooled boysenberry compote, letting some of the syrup drizzle down the sides. Sprinkle over the fresh boysenberries and edible flowers, if using. Serve at room temperature with the remaining boysenberry syrup on the side.