The title of 'Chocolate Cake with Marscapone Icing and Fresh Berries' makes it sound relatively ordinary but it was far from it. This was the perfect combination of chocolatey loveliness but also fabulously light. Almost a cross between a cake and a mousse. Oh, and really easy to make.
So, if I have tempted you to give it a go, here's what to do.
Preheat your oven to 180C or gas mark 4 and line a 20cm diameter loose bottomed cake tin with baking parchment.
Start by melting 100g of dark chocolate and 100g of milk chocolate together in a bowl and then leave it to cool to room temperature. Then beat in the yolks of 5 large eggs (keep the whites for a later step) before sifting in 2 tablespoons of cocoa power and 125g caster sugar.
Take another large clean bowl and whisk the reserved egg whites until they form medium-soft peaks. Take a few tablespoons of the whisked egg white and mix into the chocolate mixture to loosen it up. Then, with a metal spoon, carefully fold the remaining egg white into the chocolate mixture about a third at a time.
Pour the mixture into the tin and bake in the pre-heated oven for 25-30 minutes. It should be risen and firm to the touch. Leave it to cool in the tin.
For the icing, mix a 250g tub of marscapone with 50g icing sugar and either the seeds scraped from a vanilla pod or a teaspoon of vanilla bean paste. Refrigerate until ready to use.
When the cake is cool, remove it from the tin and place on a serving plate; dollop the marscapone icing on the top and smother with soft fruit. The recipe I followed suggested a handful of blackberries but T was on marscapone and fruit shopping duty and arrived with punnets and punnets of berries. I therefore piled a combination of raspberries and huge blackberries as high as I possibly could.
As the title says, it was heaven on a plate. I will definitely be making it again!
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