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Heat the oven to 170C (150C fan)/340F/gas 3½, line a 20cm cake tin with baking paper, then set it inside a larger solid cake tin in which it fits comfortably, for a makeshift bain-marie.
Put the chocolate and butter in a bowl set over a pan of hot but not boiling water, then stir occasionally until they melt: make sure the mix doesn’t get too hot or the chocolate may split.
While the chocolate is melting, whisk the eggs with the sugar for five minutes, or until they have doubled in volume.
Mash or puree the blackberries, stir them into the melted chocolate, then gently fold the chocolate and fruit mix into the eggs.
Pour the mix into the lined cake tin and top with the extra whole blackberries, if using.
Lift the cake in its lined tin and inside the larger tin into the hot oven, then pour just-boiled water into the outer tin to come three-quarters of the way up the sides of the small cake tin.
Bake for 30 minutes, or until just set, then remove and leave to cool.
Cover and refrigerate the cooled cake for a few hours, then slice with a hot knife and serve with extra blackberries and something creamy.