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Name: Squidgy Chocolate Cake with Berries And Hazelnuts
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 150 g Frozen mixed berries; 175 g Caster sugar; 175 g Self Rising Flour; Hazlenuts; 50 g Cocoa; sieved; 4 Eggs; 175 g Butter; 125 g Dark chocolate chopped, (cooking chocolate)

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INGREDIENTS

150 g Frozen mixed berries
175 g Caster sugar
175 g Self Rising Flour
Hazlenuts
50 g Cocoa; sieved
4 Eggs
175 g Butter
125 g Dark chocolate ; chopped, (cooking chocolate)

Servings

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.

NOTES

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Squidgy Chocolate Cake with Berries And Hazelnuts

150 g Frozen mixed berries
175 g Caster sugar
175 g Self Rising Flour
 Hazlenuts
50 g Cocoa; sieved
4 Eggs
175 g Butter
125 g Dark chocolate chopped, (cooking chocolate)

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.

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Nutrition

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Serving Size: 1 Serving (288g)
Recipe Makes: 8

Calories: 987
Calories from Fat: 640 (65%)

Amt Per Serving		% DV

	Total Fat 71.1g	95 %
	Saturated Fat 21.3g	106 %
	Monounsaturated Fat 37.2g
	Polyunsanturated Fat 7.2g
Cholesterol 576.7mg		177 %
Sodium 612.4mg		21 %
Potassium 743.5mg		20 %
Total Carbohydrate 66.5g		20 %
	Dietary Fiber 7.9g	32 %
	Sugars, other 58.6g
Protein 28.2g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 987

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