Mixed Berry and Chocolate Dessert Cake with Berry Compote
Prep:  25 min
Cook:  45-50 min
Serves:  8
Average: 4.4 (9 votes)
Difficulty:
Cuisine:
Saved:
Australian
583
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.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Mixed Berry and Chocolate Dessert Cake with Berry Compote
Ingredients:
Chocolate Cake
Berry Compote
Method:
Chocolate Cake
  1. 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
  2. Stir in Tia Maria and 1/3 cup sugar. Set aside to cool slightly
  3. 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
  4. Using electric hand beaters, beat egg whites in a large bowl until stiff peaks form. Gradually beat in remaining 1/3 cup sugar
  5. Using a metal spoon, fold a large spoonful of egg whites into chocolate mixture
  6. 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
  7. Bake for 45-50 minutes until cake has risen and is firm to touch. Remove from oven and cool cake completely in pan
  8. 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
  1. Place frozen berries and sugar into a small saucepan over medium heat
  2. Bring to the boil, stirring occasionally, and cook for 2 minutes. Cool slightly
  3. 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.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.