Recipe

Mixed berry, hazelnut and white chocolate mud cake

Nov 30, 1974 1:00pm
  • 2 hrs 30 mins cooking
  • Serves 12
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Ingredients

Mixed berry, hazelnut and white chocolate mud cake
  • 200 gram white eating chocolate
  • 250 gram butter
  • 1 3/4 cup (385g) caster (superfine) sugar
  • 1 cup (250ml) water
  • 1 cup (150g) plain (all-purpose) flour
  • 1/2 cup (75g) self-raising flour
  • 1/2 cup (50g) ground hazelnuts
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup (150g) frozen mixed berries
Whipped white chocolate ganache & sugared berries
  • 250 gram white eating chocolate
  • 60 gram butter
  • 1/2 cup (125ml) pouring cream
  • 150 gram fresh mixed berries
  • 1 egg white
  • 1/3 cup (75g) white (granulated) sugar

Method

Mixed berry, hazelnut and white chocolate mud cake
  • 1
    Preheat oven to 160°C (140°C fan forced). Lightly grease deep 22cm (9-inch) round cake pan.
  • 2
    Break chocolate into medium saucepan, add chopped butter, sugar and the water, stir over low heat, until smooth. Transfer mixture to large bowl, cool 10 minutes.
  • 3
    Whisk sifted flours, ground hazelnuts, extract and eggs into chocolate mixture until combined, gently stir through berries.
  • 4
    Pour mixture into pan. Bake cake about 1 hour 50 minutes. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack to cool.
  • 5
    Meanwhile, make whipped white chocolate ganache and sugared berries. Break chocolate into medium saucepan, add butter and cream; stir over low heat until smooth. Transfer mixture to small bowl, cool. Beat mixture with electric mixer until fluffy.
  • 6
    Sugared berries Brush berries with egg white, toss gently in sugar. Place on a tray to dry.
  • 7
    Place cake on serving plate, spread all over with ganache, top with berries.

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