Black Forest chocolate sponge with blackberries recipe
 This pretty desserts riffs on the classic Black Forest cake, but makes more elegant individual servings. A simple chocolate sponge is cut into discs and then layered with cream and blackberries. For this recipe you will need a 25x35cm/10x14in baking tray and a 9cm/3½in plain biscuit cutter (or similar). 200g/7oz plain flour200g/7oz caster sugar50g/1¾oz cocoa powder, sifted2 tsp baking powder¼ tsp fine sea salt 125ml/4fl oz full-fat milk2 medium free-range eggs 200g/7oz plain flour 200g/7oz caster sugar 50g/1¾oz cocoa powder, sifted 2 tsp baking powder ¼ tsp fine sea salt 125ml/4fl oz full-fat milk 2 medium free-range eggs 300g/10½oz frozen blackberries50g/1¾oz caster sugar 300g/10½oz frozen blackberries 50g/1¾oz caster sugar 200ml/7fl oz double cream1 tbsp icing sugar 200ml/7fl oz double cream 1 tbsp icing sugar 150ml/5fl oz double cream100g/3½oz dark cooking chocolate, broken into squares1 tsp vanilla extract 150ml/5fl oz double cream 100g/3½oz dark cooking chocolate, broken into squares 1 tsp vanilla extract Method Preheat the oven to 200C/180C Fan/Gas 6. Line a 25x35cm/10x14in baking tray with baking paper. For the chocolate sponge, put all the ingredients in a food processor and blitz to a smooth, thick batter. Spoon into the prepared tin and spread to the sides. Bake the cake for 10–12 minutes, or until risen and firm to the touch. Leave to cool for 10–15 minutes, then transfer to a board, still on the baking paper.Put the blackberries and sugar in a wide-based pan with a tablespoon water and cook over a medium heat for about 5 minutes, stirring occasionally until the blackberries are almost softened and releasing their juice. Drain in a sieve over a bowl and reserve the juice. For the whipped cream, whip the cream with the icing sugar until it stands in soft peaks when the whisk is removed from the bowl. Set aside.To make the chocolate sauce, heat the cream, chocolate and vanilla together in a heatproof bowl set over a pan of gently simmering water. Stir until the chocolate is melted. Remove from the heat and stir until smooth.Cut the sponge cake into 8 rounds using an 9cm/3½in plain biscuit cutter. (Freeze any leftover cake for another day.) Place a round of sponge cake on each of four dessert plates, and drizzle with a little of the blackberry juices. Top with whipped cream and blackberries. Repeat the layers, finishing with cream and berries. Pour over the warm chocolate sauce just before serving. Preheat the oven to 200C/180C Fan/Gas 6. Line a 25x35cm/10x14in baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a 25x35cm/10x14in baking tray with baking paper. For the chocolate sponge, put all the ingredients in a food processor and blitz to a smooth, thick batter. For the chocolate sponge, put all the ingredients in a food processor and blitz to a smooth, thick batter. Spoon into the prepared tin and spread to the sides. Bake the cake for 10–12 minutes, or until risen and firm to the touch. Leave to cool for 10–15 minutes, then transfer to a board, still on the baking paper. Spoon into the prepared tin and spread to the sides. Bake the cake for 10–12 minutes, or until risen and firm to the touch. Leave to cool for 10–15 minutes, then transfer to a board, still on the baking paper. Put the blackberries and sugar in a wide-based pan with a tablespoon water and cook over a medium heat for about 5 minutes, stirring occasionally until the blackberries are almost softened and releasing their juice. Drain in a sieve over a bowl and reserve the juice. Put the blackberries and sugar in a wide-based pan with a tablespoon water and cook over a medium heat for about 5 minutes, stirring occasionally until the blackberries are almost softened and releasing their juice. Drain in a sieve over a bowl and reserve the juice. For the whipped cream, whip the cream with the icing sugar until it stands in soft peaks when the whisk is removed from the bowl. Set aside. For the whipped cream, whip the cream with the icing sugar until it stands in soft peaks when the whisk is removed from the bowl. Set aside. To make the chocolate sauce, heat the cream, chocolate and vanilla together in a heatproof bowl set over a pan of gently simmering water. Stir until the chocolate is melted. Remove from the heat and stir until smooth. To make the chocolate sauce, heat the cream, chocolate and vanilla together in a heatproof bowl set over a pan of gently simmering water. Stir until the chocolate is melted. Remove from the heat and stir until smooth. Cut the sponge cake into 8 rounds using an 9cm/3½in plain biscuit cutter. (Freeze any leftover cake for another day.) Cut the sponge cake into 8 rounds using an 9cm/3½in plain biscuit cutter. (Freeze any leftover cake for another day.) Place a round of sponge cake on each of four dessert plates, and drizzle with a little of the blackberry juices. Top with whipped cream and blackberries. Repeat the layers, finishing with cream and berries. Pour over the warm chocolate sauce just before serving. Place a round of sponge cake on each of four dessert plates, and drizzle with a little of the blackberry juices. Top with whipped cream and blackberries. Repeat the layers, finishing with cream and berries. Pour over the warm chocolate sauce just before serving.