6 oz (170 g) dark chocolate
1 cup (250 mL) butter
2 cups (500 mL) sugar
4 eggs
1 cup (250 mL) flour
pinch salt
1 tsp (5 mL) vanilla
¼ cup (60 mL) crème de menthe (or 1 tsp [5 mL] mint extract)
1 cup (250 mL) fresh or frozen blackberries
Butter a large 12-inch (30 cm) tart pan with a 2-inch (5 cm) rim (rim should be removable) and lightly dust with flour. Shake the flour around the pan to coat all the surfaces. Set aside until needed.
Preheat the oven to 350°F (180°C).
Combine the chocolate and butter and melt in a microwave for 1 minute. If still chunky, heat for 15 second intervals until just melted, then stir until smooth. You can also use a double boiler over hot water or a saucepan over low heat, stirring continually. Be careful not to scorch or burn the chocolate.
Transfer to a mixing bowl and add the sugar. Stir to mix and then beat in the eggs one at a time until the batter is smooth. Gently fold in the flour and then mix in the salt, vanilla, and crème de menthe. Sprinkle the berries with a little extra flour—this will help keep them from sinking to the bottom of the cake. Fold the blackberries into the batter.
Pour into the prepared baking dish and place in the oven. Bake for about 25 minutes, or until the cake has risen slightly and is barely cooked in the centre. Transfer to a cooling rack and allow to sit for at least 15 minutes. Cut into wedges and serve. The cake should be fairly moist in the centre.
SERVES 6–8