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)
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.
Yields
8 servings