Ingredients
Whipped white chocolate ganache & sugared berries
Method
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.
