BBQ Chocolate Fondant Cake with Berries, Mint and Gin

• 24 cm non stick springform cake tin
• 200 g dark chocolate
• 200 g milk chocolate
• 275 g butter
• 1 tsp vanilla extract
• 6 eggs
• 100 g fine caster sugar
• 80 g plain flour
• 1 tsp baking powder
• 200 g strawberries
• 200 g raspberries
• 200 g blackberries
• Bunch of mint
• 1 shot of gin
• 1 tsp sugar

1. Sieve the flour, sugar and baking powder.
2. Butter the cake tin and dust it with flour.
3. Melt the chocolate in a bowl over softly boiling water, and melt the butter into the chocolate.
4. Add the vanilla extract.
5. Split the eggs and mix the yolk with the chocolate mass. Leave this to cool down to room temperature.
6. Beat the egg whites and add the sugar when foamy. Mix well and add flour and baking powder bit by bit.
7. Then, mix the egg whites with the chocolate mass and bake in your preheated Charlie oven at 190°C for 20-25 min.
8. You want the inside to be runny, so be careful not to overcook it.
9. Now wash and clean the berries and cut the strawberries into bite-sized pieces. Chop the mint and add this with a drop of gin and a teaspoon of sugar to the berries.
10. Leave this to marinate for about 10 minutes before serving with the cake.

Notes:

The cake is best served warm and also pairs great with whipped cream or your favourite ice cream.