This chocolate gateau is rich and creamy with the refreshing bite of fresh fruit.

Ingredients: (Serves 8)

• 260 g/9 oz dark chocolate
• 170 g/6 oz butter, diced
• 200 g/7 oz caster sugar
• 3 large eggs
• 85 g/3 oz plain flour
• 2 tablespoons instant coffee dissolved in 2 tablespoons boiling water

For the icing:

• 300 g/10½ oz dark chocolate, chopped
• 85 g/3 oz unsalted butter

To decorate:

• 300 g/10½ oz mixed berries

Method:

Preheat the oven to 160ºC/325ºF/Gas mark 3. Grease a 20-cm/8-inch springform tin and line the bottom with greaseproof paper. Break the chocolate into pieces and put in a heatproof bowl with the butter. Place the bowl over a pan of gently simmering water and heat gently until the chocolate and butter have melted. Remove from the heat and leave to cool.

Stir in the sugar, then beat in the eggs, one at a time. Sift the flour over the mixture, then fold in. Stir in the coffee. Tip the mixture into the prepared tin and bake for 55 minutes until firm on top, with a slight wobble in the center. (The cake will firm as it cools). Leave to cool in the tin.

Carefully turn out the cake onto a cutting board and divide into two layers. Melt the chocolate with the butter over a double boiler or simmering pan of water, stirring to combine. Remove from the heat once melted and thickened, and leave to cool. Place the cake on a serving dish and spread one third of the mixture on one layer. Sandwich with the other, and smooth the top and sides of the cake with chocolate icing. Decorate with berries.