Ingredients:
16 ounces dark chocolate, chopped ( I used Hershey’s chocolate chips)
5 ounces unsalted butter
4 eggs
1 tablespoon caster sugar
1 tablespoon plain flour
16 ounces berries ( I used strawberries)
1/3 cup icing sugar
Directions:
Line an ungreased deep 20cm round cake pan w/greaseproof paper-do not grease paper.
Melt combined chocolate and butter in heatproof bowl over hot water, or microwave.
Cool to room temperature.
Combine eggs and sugar in bowl, beat w/electric mixer until thick and creamy, fold in sifted flour.
Then fold in chocolate mixture.
Pour mixture into prepared pan, bake at 180 C/350 F/gas mark 4-for 20mins or until cake is crusty on top and soft in the centre.
Leave cake to become cold in pan.
Cover cake pan w/foil and freeze for several hours or overnight.
Just before serving, place cake pan in hot water to loosen cake (for me this step wasn’t necessary, I used foil instead of greaseproof paper to line my pan, and enough of it was hanging over for me to just cover the cake and freeze, which I just later pulled, and the cake came out w/it! No hot water dipping!) Invert cake onto serving dish and fill centre w/extra fresh fruit if desired.
BERRY SAUCE: Blend or process berries w/icing sugar until smooth, strain.
Pour berry sauce over slices cut, and serve– Mmmm.
Servings: 4-6
Time preparation: 10 min.
Time total: 30 min.