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  • Squidgy Chocolate Cake With Berries And Hazelnuts

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    Squidgy Chocolate Cake With Berries And Hazelnuts
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 175 gm Butter
    • 175 gm Golden brown caster sugar
    • 4 x Large eggs
    • 175 gm Self raising flour
    • 2 Tbsp. Hazelnuts, toasted & grnd (optional)
    • 50 gm Cocoa, sieved
    • 125 gm Dark chocolate, minced (preferably Cooking Chocolate Chunks from the
    • 50 gm White chocolate, (with a high cocoa butter content), roughly minced
    • 150 gm Frzn mixed berries
    •     Mascarpone or possibly creme fraiche, to serve (optional)

    Directions

    1. 1 Preheat oven to 180c/350f/Gas 4. Grease a 20.5cm/8" cake tin. Beat the butter, sugar, Large eggs, flour, hazelnuts (if using) and cocoa in a bowl by hand or possibly with an electric hand whisk (or possibly put into a food processor) till smooth.
    2. 2 Spoon half the mix in to the prepared cake tin. Sprinkle over half the minced dark chocolate, white chocolate and frzn berries. Spoon the rest of the mix on top.
    3. 3 Scatter the remaining chocolate pcs and frzn berries over the top,
    4. (push the berries down into mix, so they are almost covered) and bake for 40-45 min. The cake should be just coming away from the edges of the tin slightly and squidgy in the middle.
    5. 4 Leave in the tin for a couple of min before turning out. Serve hot slices with creme fraiche or possibly serve cool for afternoon tea.

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