Flourless Chocolate Fudge Cake with Berry Compote

Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper.

In a heatproof bowl set over a pot of simmering water (double boiler), melt 8 oz of dark chocolate and 1/2 cup of butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.

In a large bowl, whisk together 3/4 cup of granulated sugar and 5 eggs until pale and fluffy, about 3-4 minutes.

Gradually fold the melted chocolate mixture into the egg mixture until well combined.

Sift 1/3 cup of cocoa powder, 1 tsp of espresso powder, and 1/4 tsp of salt over the batter, then fold gently until incorporated. Add 1 tsp of vanilla extract and mix well.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 35-40 minutes, or until the edges are set but the center is still slightly jiggly. A toothpick inserted 1 inch from the edge should come out with a few moist crumbs.

Allow the cake to cool in the pan for 15 minutes, then remove the sides of the springform pan and let cool completely on a wire rack.

While the cake is cooling, prepare the berry compote. In a medium saucepan, combine 2 cups of the mixed berries, 3 tbsp of honey, and 1 tbsp of lemon juice.

Cook over medium heat for 8-10 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.

Remove from heat and stir in the remaining 1 cup of fresh berries. Allow to cool to room temperature.

Before serving, dust the cake with 2 tbsp of powdered sugar and serve each slice with a generous spoonful of berry compote.