Chocolate Berry Fudgy Friand Cake
serves 8
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you will need
200g choc chips
175g butter
6 free-range egg whites
1 cup ground hazelnuts
275g of icing sugar, sifted
1 cup flour
2 tbsp cocoa powder
1 x punnet fresh raspberries
1 x punnet fresh blackberries/blueberries
TO SERVE
Whipped or pouring cream
Preheat oven to 190°C/170°C fan-forced.
Grease and line a 22cm springform pan.
Melt butter and 100g of the chocolate chips in a small saucepan over low heat until smooth melted. Combine well and all to cool.
Lightly whisk egg whites in a medium metal bowl using a balloon whisk for 2-3 mins—they don't need to be stiff, but you want a bit of volume. Add the chocolate/butter mixture and hazelnut meal in a large bowl.
Sift icing sugar, flour and cocoa powder over chocolate mixture; stir to combine. Add the remaining 100g of chocolate chips; stir gently to combine.
Spoon the mixture into the prepared tin. Dot generously with the berries.
Bake for 30 minutes or until a skewer inserted at the centre comes out clean. Scatter extra fresh berries on top (optional) and serve with whipped or pouring cream.