Squidgy Chocolate Cake With Berries And Hazelnuts Recipe
Servings: 8
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
- Â Â Mascarpone or possibly creme fraiche, to serve (optional)
Directions
- 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 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 Scatter the remaining chocolate pcs and frzn berries over the top,
- (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.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 8 servings | |
| Calories 439 | |
| Calories from Fat 263 | 60% |
| Total Fat 29.78g | 37% |
| Saturated Fat 16.94g | 68% |
| Trans Fat 0.02g | |
| Cholesterol 158mg | 53% |
| Sodium 459mg | 19% |
| Potassium 212mg | 6% |
| Total Carbs 35.36g | 9% |
| Dietary Fiber 4.0g | 13% |
| Sugars 12.18g | 8% |
| Protein 8.45g | 14% |
