You will need a 20cm (8in) springform tin.
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| Choc chips going in |
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| You can see the dip in the middle |
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| The finished article - not too bad, all things considered |
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| Served with Alpro soy lemon and lime yogurt |
INGREDIENTS
175g butter,
softened
175g caster
sugar
3 eggs, beaten
175g
self-raising flour, sifted
50g of dark choc chips
FOR THE DECORATION:
strawberries (rinsed, dried & chopped in fours)
50g dark choc
5g icing sugar
METHOD:
·
Line the base of the tin with greaseproof paper
and grease the sides with some butter
·
Preheat oven to 180C
·
Cream the butter in a large bowl or in an
electric food mixer until soft
·
Add the sugar and beat until the mixture is light
and fluffy
·
Add the eggs slowly into the sugar and butter
mixture, beating well between each addition
·
Sift the flour into the bowl on top of the egg
mixture and fold in gently using a spatula
· Mix through the choc chips
·
Scrape mixture into the tin and put in the oven for about
25 minutes
·
Press down lightly on the top of the cake, if the
cake springs back, it's done (mine was still wobbly and spent another 10 mins
in the oven, being watched closely)
· Once the cake has cooled, melt the chocolate in a bowl over hot water and mix through the icing sugar
· Spatula the choc icing onto the cake and decorate with strawberries
· To create my strawberry volcano-effect (ahem!) take the middle out with a scone cutter or glass and fill with chopped strawberries.
