~ Cake Stall Baking ~
Double Chocolate and Summer Berries Truffle Slice
I’ve been baking….Cake Stall Baking, baking with chocolate and summer berries, and salted butter, and cocoa…..it’s been a veritable feast of calorie laden ingredients and the kitchen has been infused with a rich chocolatey aroma…..it’s great to break free of calorie counting and diets now and then, and especially when the tray bake in question is NOT all for me, but is for a village event that is coming up, the Fête Communal – the Village Fête! My Double Chocolate and Summer Berries Truffle Slice is a bit naughty, it’s loaded with chocolate and butter, BUT, as it is quite rich, it can be eaten in teeny-weeny pieces, and it makes a GREAT treat to go with a cup of coffee after a special dinner. I am rather pleased with it, and I hope that I sell lots and lots of it….as the money all goes to charity.
Not only is this Double Chocolate and Summer Berries Truffle Slice rich in chocolate, it also has a secret centre, where some my HOME GROWN summer berries nestle…….namely raspberries, blackcurrants and redcurrants……they sit seductively on top of my chocolate blow-out dessert, as well as in the middle, and they add a fruity loveliness the whole slice with their berry bountifulness! They also qualify me to enter this recipe in to the July We Should Cocoa challenge, which this month is being hosted by Choclette who resides at Chocolate Log Blog, amongst chocolate wrappers, as you may have seen me write about before; and the ingredient for this month is BLACKCURRANTS; plus, as my recipe is being baked for a cake stall, that also qualifies for the current Tea Time Treats challenge too, which is Cake Stall Cakes & Bakes, and is being hosted my ME this month!
I suppose some of you out there may call this a Brownie, and it’s true that it belongs to Brownie stable of tray bakes, but, it is JUST more truffle like in texture and as I used some amazing French chocolate that was 85% cocoa solids, it does make this a VERY indulgent slice….plus, the berries add a luxurious and gourmet edge to it too, I think! Anyway, whatever the name for this cake stall slice, I have tried a wee square, and I can tell you that it is pretty LUSH! You can bake it for thirty minutes, as I did, for a VERY squidgy and fudge-like centre, or, you can play it safe and add up to fifteen minutes more on the baking time and go for a more cakey type texture…..the choice, as they say, is yours. For a rather posh pud, serve some extra berries with it, as well as a dollop of cream or crème fraîche.
So that’s it for today, I still have LOTS of new recipes, photos, giveaways and general chit-chat to share with you all, so please pop back another day after you have had a slice of my Double Chocolate and Summer Berries Truffle Slice, and I’ll see you again very soon! Karen.
Double Chocolate and Summer Berries Truffle Slice
Delectable squidgy and rich chocolate truffle slices with the added luxury of summer berries.
- 300g dark chocolate (broken into pieces, I used 85% French chocolate)
- 100g milk chocolate (broken into pieces)
- 250g salted butter
- 400g soft brown sugar
- 4 large free-range eggs
- 150g plain flour
- 50g cocoa powder
- 200g mixed summer berries (I used raspberries, blackcurrants and redcurrants)
Delectable squidgy and rich chocolate truffle slices with the added luxury of summer berries. Try to use top quality chocolate – I used 85% cocoa solids French chocolate for the dark chocolate ingredient in the recipe.
|Step 1||Pre-heat the oven to 180C/360F/Gas Mark 4. Grease and line a large 20cm x 30cm baking tray with baking paper/parchment.|
|Step 2||Put the chocolate pieces, butter and sugar on a large saucepan and heat gently over a low heat, stirring all the time until the chocolate and butter has melted and the sugar has dissolved. Remove from the heat and allow to cool slightly.|
|Step 3||Beat the eggs and add them to the cooled chocolate mixture, before adding the flour and the cocoa, stir it all together before adding three quarters of the summer fruits, mixing them gently into the mixture. Pour the chocolate mixture into the lined and greased tray and then scatter the remaining berries over the top of the truffle slice.|
|Step 4||Bake on the middle shelf of the pre-heated oven, for 30 minutes for a soft and squidgy texture, but for a firmer texture, bake for a further 5 to 15 minutes, checking it after every 5 minutes.|
|Step 5||Allow to cool in the tray/tin before cutting into small squares or slices, and serve with extra fresh berries and/or cream. Can also be cut into small squares and served as petits fours. Store in an airtight tin for up to 3 to 4 days.|
I am also entering these into Simple and in Season, as my fruit are VERY seasonal in this recipe! This wonderful blog event is by Ren and guest hosted by Fleur this month – I am sure that this fits to seasonal bill just perfectly!
What is your favourite Chocolate “Blow-Out” recipe?
Do you add fruit to your chocolate bakes and cakes?