Name: Squidgy Chocolate Cake with Berries
Ingredients: 175 g Butter; 175 g Golden caster sugar; 4 Eggs; 175 g Self raising flour; 2 tb 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)

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Food & drin, Food & drin	8	servings

INGREDIENTS

175	g	Butter
175	g	Golden caster sugar
4		Eggs
175	g	Self raising flour
2	tb	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)

INSTRUCTIONS

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.

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