This rich, fudgy, moist dessert cake is simply delicious! It's perfect for entertaining, dinner parties and special occasions and the berry compote takes it to the next level.
Ingreadient:
- 200g quality dark chocolate, chopped
- 150g unsalted butter, chopped
- 1 tablespoon Tia Maria or similar liqueur
- 2/3 cup caster sugar
- 5 eggs, separated (at room temperature)
- 1/3 cup ground almonds
- 1/3 cup plain flour
- 300g Creative Gourmet frozen Mixed Berries
- Cocoa or icing sugar, for dusting
- Cream or ice-cream, to serve
- 200g Creative Gourmet frozen Mixed Berries
- 1/4 cup caster sugar
Direction:
- Grease and line a 23cm spring-form pan with baking paper. Place chocolate and butter in a large heatproof bowl. Microwave, uncovered, on medium, stirring every minute with a metal spoon, for 2-4 minutes until melted
- Stir in Tia Maria and 1/3 cup sugar. Set aside to cool slightly
- Preheat oven to 180°C/160°C fan-forced. Beat egg yolks one at a time into cooled chocolate mixture. Add ground almonds and sift over the flour. Gently fold until combined
- Using electric hand beaters, beat egg whites in a large bowl until stiff peaks form. Gradually beat in remaining 1/3 cup sugar
- Using a metal spoon, fold a large spoonful of egg whites into chocolate mixture
- Fold through half the remaining egg whites. Sprinkle over 2 cups frozen berries. Add remaining egg whites and gently mix until just combined (breaking up any clumps of berries). Pour mixture into prepared pan
- Bake for 45-50 minutes until cake has risen and is firm to touch. Remove from oven and cool cake completely in pan
- To serve, carefully transfer cake to a serving plate or board. Dust with cocoa or icing sugar. Top with berry compote and cream or ice-cream
- Place frozen berries and sugar into a small saucepan over medium heat
- Bring to the boil, stirring occasionally, and cook for 2 minutes. Cool slightly
- Place into an airtight container and chill until ready to serve
