For the Cake:
2 sticks unsalted Butter, softened
1 2/3 cups Sugar
2 cups Cake Flour
½ teaspoon Sea Salt
1 teaspoon Vanilla
1 cup Blueberries
2 ounces Bittersweet Chocolate, chopped
For the Topping:
2 cups blueberries
¼ cup water
¼ cup sugar
½ cup White Dessert Wine
For the Whipped Cream:
2 cups Whipping Cream
1-2 tablespoons sugar
¼ cup unsweetened cocoa powder
1 teaspoon vanilla
Blueberries and Chocolate Shavings for garnish
Preheat the oven to 325oF.
Butter and flour a 9" X 5" loaf pan.
Cream butter and sugar until fluffy.
Add eggs one at a time. Add vanilla. Stir in flour, salt.
Fold in blueberries and chocolate pieces.
Spoon into pan and bake for 75 minutes or until a toothpick comes out clean.
Cool in the pan for 5 minutes, then turn out onto a rack.
Place the blueberries and water/sugar mix or wine in a saucepan over medium heat. When blueberries begin to burst, reduce heat and stir occasionally until sauce thickens.
For the Cream:
Beat whipping cream with hand mixer on medium high until soft peaks form.
Add sugar, cocoa powder, and vanilla and beat until cream takes on sheen.
Slice cake and serve with drizzle of warm sauce and dollop of chocolate whipped cream.