Squidgy Chocolate Cake With Berries And Hazelnuts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Food networ, Food6 | 8 | Servings | |
INGREDIENTS
| 175 | g | Butter |
| 175 | g | Caster sugar |
| 4 | Eggs | |
| 175 | g | Self raising flour |
| 50 | g | Cocoa, sieved |
| 125 | g | Dark chocolate, chopped |
| preferably | ||
| cooking chocolate | ||
| 150 | g | Frozen mixed berries |
| Hazlenuts |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 345
Calories From Fat: 250
Total Fat: 29.2g
Cholesterol: 140mg
Sodium: 41.4mg
Potassium: 68.1mg
Carbohydrates: 21.3g
Fiber: 3g
Sugar: <1g
Protein: 4.8g