Chocolate & Fruit Gateau

• 4 Eggs large
• 100g Caster Sugar
• 75g Plain Flour, sieved
• 25g Cocoa

Filling:

• 2 tbsp Blackcherry Jam
• 250ml Double Cream, whipped
• A selection of fresh fruit; Blueberries, Cranberries, Raspberries, Orange Slices
• A little Icing Sugar, sieved, to dredge

Grease and bottom line a 20cm cake tin.

Set oven, 200C/Gas 6.

Whisk the eggs until they are thick and leave a trail.

Whisk in the sugar until the mixture is glossy and thick.

Sieve the flour and cocoa together on to a plate.

Tip the flour mix into the bowl and fold in lightly. Do not over fold otherwise you will lose the air you have whisked in.

Pour into the prepared tin and bake in the middle of the oven, 20 mins. It is ready when it has shrunk from the side and firm on top.

Cool 10 mins in the tin, then turn out onto a cooling rack. Allow to become cold then split in 2.

Spread the base with jam and half of the whipped cream.

Place on the top layer and decorate with the remaining cream and fruit attractively arranged.

Dredge a little icing sugar to finish.

Refrigerate until ready to serve.

Tips:

At other times of the year alternative fresh soft fruit can be used.