Recipe for Squidgy Chocolate Cake with Berries and Hazelnuts 
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Yield:
8 servings
Ingredients:
Amount Ingredient
175 gm Butter
175 gm Golden caster sugar
4 x Eggs
175 gm Self raising flour
2 tbl Hazelnuts, toasted & ground (optional)
50 gm Cocoa, sieved
125 gm Dark chocolate, chopped (preferably Cooking Chocolate Chunks from the
50 gm White chocolate, (with a high cocoa butter content), roughly chopped
150 gm Frozen mixed berries
Instructions:
Instructions: 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.

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