Chocolate Berry Cake

The freshness of fruits and the intense aroma of dark chocolate meet in a delicious fruity cake recipe with Saledo Gluten-Free Cookie Mix! This cake, which gains a soft and moist texture thanks to grated apples, turns into a visual feast when combined with strawberries and blueberries. You can easily prepare this light dessert, which is sweetened with fruit and stands out with its gluten-free content, without spending long hours in the kitchen.

Ingredients:

• 60 g (4 tablespoons) Saledo Gluten-Free Cookie Mix
• 100 g (3.5 tablespoons) butter
• 200 g (1 heaping cup) dark chocolate
• 500 g (about 3) red apples
• 50–60 g (1/2 cup) blueberries
• 50–60 g (about 5–6) strawberries

Instructions:

1. Melt half of the dark chocolate together with the butter using a microwave or double boiler. Mix well and set aside.
2. Add 3 peeled and grated red apples and Saledo Gluten-Free Cookie Mix, then mix until the batter becomes smooth and homogeneous.
3. Preheat the oven to 170°C.
4. Transfer the batter into a round springform pan and bake for about 15–20 minutes.
5. Once out of the oven and cooled to room temperature, place the cake (still in the mold) into the freezer for about 30–40 minutes.
6. Remove the cake from the mold, then pour the remaining melted dark chocolate over the cooled cake and decorate with fruits.

💡A 24 cm springform cake pan was used for this recipe.

💡The cake may seem very soft when it comes out of the oven, but it will set as it cools. Follow the baking instructions carefully and avoid overbaking.