4 eggs
1 tbsp castor sugar
250 grams milk chocolate
250 grams dark chocolate
150 grams unsalted butter, melted
Berry sauce:
500 g + berries (I used strawberries, raspberries and blackberries but practically any berries will work)
Method:
Line an ungreased deep 20cm round cake pan with baking paper. Beat eggs and sugar in a small bowl with a beater until thick and creamy. Fold in sifted flour. Transfer mixture to a large bowl. Melt chocolate and combine with melted butter. Fold into egg and sugar mixture. Pour mixture into prepared pan, bake in gas oven at 180 degrees Celsius or electric oven at 180-200 degrees Celsius for 20 minutes or until cake is crusty on top and soft in the centre. Leave cake to cool in the tin.
Cover cake pan with foil and freeze for several hours or overnight. Just before serving, place pan in hot water to loosen the cake and invert it onto a serving plate. Spread the berry sauce over the top of the cake and fill the centre of the cake with berries. Serve with cream or ice cream if desired.
Berry sauce: blend or process berries with icing sugar to taste until smooth. Strain to remove seeds and lumps.
Recipe sourced from The Best of the Australian Women's Weekly Cookery (1989)