Blackberry chocolate dessert cake

Method

• 1
  Preheat oven to 200°C. Grease and line a 23cm (base) springform pan with baking paper. Melt butter in a small saucepan over medium heat. Set aside.
• 2
  Combine chocolate and milk in a large heatproof bowl. Place over a saucepan of simmering water (don’t let base of bowl touch water). Heat, stirring with a metal spoon, until melted and smooth. Using an electric hand mixer, beat in sugar. Remove bowl from heat. Set aside for 10 minutes to cool slightly.
• 3
  Add egg yolks, 1 at a time, to chocolate mixture, beating well after each addition. Add melted butter. Stir until combined.
• 4
  Sift flour over chocolate mixture. Gently fold in. Whisk eggwhites in a separate bowl until soft peaks form. Gently fold into chocolate mixture. Sprinkle over blackberries. Gently fold in until combined.
• 5
  Spoon mixture into prepared pan. Bake for 15 minutes or until risen. Reduce oven to 160°C. Bake for a further 50 minutes or until a skewer inserted into the centre comes out clean. Leave to cool completely in pan (don’t worry if cake sinks in centre).
• 6
  Place cake onto a serving plate. Decorate with chocolate eggs and blackberries. Dust with cocoa. Serve slices with mascarpone or thick cream, if desired.