| 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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