Blackberry Chocolate Dessert Cake

Perfect for that Easter Lunch!

 

Serves 8-10

 

 

• 250g chopped butter
• 250g roughly chopped good quality dark chocolate
• 1/3 cup milk
• 1 cup caster sugar
• 4 eggs, at room temperature, separated
• 1/3 cup plain flour
• 150g frozen blackberries
• solid chocolate easter eggs
• extra blackberries and cocoa powder to serve

Preheat ovento 220C. Grease and line a 23cm springform pan with baking paper.

Melt butter over medium heat and set aside.

Combine chocolate and milk in a double boiler, don't let base of top pan touch simmering water.

Heat, stirring with a metal spoon, until melted and smooth. Using an electric hand mixer, ( or as I did, tone your upper arms by whisking furiously!!) beat in sugar. Remove from heat. Set aside for 10 minutes to cool slightly.

Add egg yolks, 1 at a time, to chocolate mixture, beating well after each addition. Add melted butter, stir until combined.

Sift flour over chocolate mixture and gently fold in. Whisk egg whites in separate bowl and beat until soft peaks form. Gently fold into chocolate mixture. Sprinkle over blackberries and gently fold in until combined.

Spoon mixture into prepared tin and bake for 15 minutes until risen, then reduce to 160C and bake for a further 50 minutes or until cooked through. Leave to cool completely in pan (it is ok that it sinks in the centre)

Place cake on serving plate and decorate with chocolate eggs and blackberries and dust with cocoa.

Serve with some mascarpone.

That will fix your chocolate pangs!!

 

Cutlets