Mixed Berry and Chocolate Dessert Cake with Berry Compote

Prep: 25 min

Cook: 45-50 min

Serves: 8

Difficulty:

Cuisine:

Saved:

Australian

579

Recipe by: Creative Gourmet

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.

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Mixed Berry and Chocolate Dessert Cake with Berry Compote

Method:

Chocolate Cake

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

Berry Compote

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

Tips & Hints:

Expect the cake to sink on cooling because of the small amount of flour used (this gives the cake its lovely fudgy texture).
Make the cake a day in advance. Once totally cooled, cover with foil and refrigerate overnight. Remove from fridge, transfer to a serving plate and bring to room temperature. Dust with cocoa or icing sugar and serve.
Pick out the largest berries from the box and use for the compote.