Squidgy chocolate cake with berries

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.

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Recipe by: Food & Drink

Converted by MM_Buster v2.0l.

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