175 g Butter
175 g Caster sugar
4 Eggs
175 g Self raising flour
50 g Cocoa; sieved
125 g Dark chocolate; chopped (preferably cooking chocolate)
150 g Frozen mixed berries
Hazlenuts
Preheat the oven to 180C/350 degrees F/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.