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Name: Squidgy Chocolate Cake with Berries
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 50 g Cocoa sieved; 175 g Butter; 2 tb Hazelnuts toasted & ground (optional); 4 Eggs; 125 g Dark chocolate chopped (Cooking Chocolate Chunks from the Chocolate Society); Mascarpone or creme fraiche; 175 g Self Rising Flour; 150 g Frozen mixed berries; 50 g White chocolate (with a butter content), roughly chopped; 175 g Golden caster sugar

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INGREDIENTS

50 g Cocoa ; sieved
175 g Butter
2 tb Hazelnuts ; toasted & ground (optional)
4 Eggs
125 g Dark chocolate ; chopped (Cooking Chocolate Chunks from the Chocolate Society)
Mascarpone ; or creme fraiche
175 g Self Rising Flour
150 g Frozen mixed berries
50 g White chocolate ; (with a butter content), roughly chopped
175 g Golden caster sugar

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. Recipe by: Food & Drink

NOTES

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Squidgy Chocolate Cake with Berries

50 g Cocoa sieved
175 g Butter
2 tb Hazelnuts toasted & ground (optional)
4 Eggs
125 g Dark chocolate chopped (Cooking Chocolate Chunks from the Chocolate Society)
 Mascarpone or creme fraiche
175 g Self Rising Flour
150 g Frozen mixed berries
50 g White chocolate (with a butter content), roughly chopped
175 g Golden caster sugar

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.        Recipe by: Food & Drink

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Nutrition

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Serving Size: 1 Serving (298g)
Recipe Makes: 8

Calories: 678
Calories from Fat: 359 (53%)

Amt Per Serving		% DV

	Total Fat 39.9g	53 %
	Saturated Fat 20g	100 %
	Monounsaturated Fat 12.8g
	Polyunsanturated Fat 2.9g
Cholesterol 578mg		178 %
Sodium 618.1mg		21 %
Potassium 390.2mg		10 %
Total Carbohydrate 61.1g		18 %
	Dietary Fiber 2.6g	11 %
	Sugars, other 58.5g
Protein 20.4g		29 %
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: 678

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