Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 175 grams | Butter |
| 175 grams | Golden caster sugar |
| 4 \N | Eggs |
| 175 grams | Self raising flour |
| 2 tablespoons | Hazelnuts; toasted & ground |
| \N \N | ; (optional) |
| 50 grams | Cocoa; sieved |
| 125 grams | Dark chocolate; chopped (preferably |
| \N \N | ; Cooking Chocolate |
| \N \N | ; Chunks from the |
| \N \N | ; Chocolate Society) |
| 50 grams | White chocolate; (with a high cocoa |
| \N \N | ; butter content), |
| \N \N | ; roughly chopped |
| 150 grams | Frozen mixed berries |
| \N \N | Mascarpone or creme fraiche; to serve (optional) |
1 Preheat oven to 180c/350f/Gas 4. Grease a 20.5cm/8" cake tin. Beat the butter, sugar, eggs, flour, hazelnuts (if using) and cocoa in a bowl by hand or with an electric hand whisk (or put into a food processor) until smooth.
2 Spoon half the mixture in to the prepared cake tin. Sprinkle over half the chopped dark chocolate, white chocolate and frozen berries. Spoon the rest of the mixture on top.
3 Scatter the remaining chocolate pieces and frozen berries over the top, (push the berries down into mixture, so they are almost covered) and bake for 40-45 minutes. The cake should be just coming away from the edges of the tin slightly and squidgy in the middle.
4 Leave in the tin for a couple of minutes before turning out. Serve warm slices with creme fraiche or serve cold for afternoon tea.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.