Double Chocolate and Summer Berries Truffle Slice

Serves	12 to 16 slices or squares
Prep time	15 minutes
Cook time	45 minutes
Total time	1 hour
Allergy	Egg, Wheat
Dietary	Vegetarian
Meal type	Dessert, Snack
Misc	Gourmet, Pre-preparable, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter, Formal Party, Valentines day
Region	British
By author	Karen S Burns-Booth

Delectable squidgy and rich chocolate truffle slices with the added luxury of summer berries.

Ingredients

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)

Note

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.

Directions

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.