Squidgy Chocolate Cake With Berries
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Food & drin | 8 | Servings | |
INGREDIENTS
| 175 | g | Butter |
| 175 | g | Golden caster sugar |
| 4 | Eggs | |
| 175 | g | Self raising flour |
| 2 | T | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 361
Calories From Fat: 260
Total Fat: 30.4g
Cholesterol: 140mg
Sodium: 313.9mg
Potassium: 119.8mg
Carbohydrates: 21.7g
Fiber: 3.2g
Sugar: 1g
Protein: 5.9g