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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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 8|
|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 %|
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Calories per serving: 678
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