Yield: 8 servings
|175 grams||Golden caster sugar|
|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.