Recipe - Squidgy Chocolate Cake With Berries

175 g Butter
175 g Golden caster sugar
4 Eggs
175 g Self raising flour
2 tablespoon Hazelnuts; toasted & ground
; (optional)
50 g Cocoa; sieved
125 g Dark chocolate; chopped
(preferably
; Cooking Chocolate
; Chunks from the
; Chocolate Society)
50 g White chocolate; (with a
high cocoa
; butter content),
; roughly chopped
150 g Frozen mixed berries
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 4045 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.