Squidgy chocolate cake with berries and hazelnuts

Yield: 8 servings

Measure Ingredient
175 grams Butter
175 grams Caster sugar
4 \N Eggs
175 grams Self raising flour
50 grams Cocoa; sieved
125 grams Dark chocolate; chopped (preferably
\N \N ; cooking chocolate)
150 grams Frozen mixed berries
\N \N Hazlenuts

Preheat the oven to 180C/350F/gas 4.

Grease an 8 inch cake tin. Put the butter, sugar, eggs, flour and cocoa into a bowl and beat with an electric hand whisk (or put into a food processor) and whizz until smooth (alternatively, beat by hand).

Spoon half the mixture into the prepared cake tin. Sprinkle over half of the chopped dark chocolate and frozen berries. Spoon the rest of the mixture on top. Scatter the remaining chocolate pieces hazlenuts and frozen berries over the top. Gently push the berries down into the mixture, so that they are almost covered. Bake for 30 minutes.

The cake should be just coming away from the edges of the tin slightly and still squidgy in the middle. Leave in the tin for a couple of minutes before turning out.

Serve warm slices with creme fraiche.

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