100g caster sugar
2 gelatine leaves
Soak the gelatine in cold water for 5 minutes. Drink the vodka whilst bringing the water, blackberries and sugar to the boil. Blitz. Put back into the pan, stir in the gelatine until dissolved, take off the heat, chuck in 20ml of vodka and pass through a sieve. Decant into chosen moulds, set in fridge for a minimum of 6 hours.
38g plain chocolate, broken into pieces
125g dark muscovado sugar
1 egg, beaten
75g plain flour
13g cocoa powder
Half teaspoon of bicarbonate of soda
Pre-heat oven to 180ºC. Grease and line one 8 inch sandwich tin. Put the chocolate, milk, cassis and 38g of muscovado sugar into a saucepan. Heat gently until the chocolate and sugar have melted. Allow to cool.
In a large mixing bowl, beat the butter and remaining sugar together until pale and creamy. Gradually beat in the egg and the chocolate milk. Sift together the flour, cocoa and bicarb. Gently fold into the cake mixture, using a figure of eight action to incorporate as much air as possible. Turn into prepared tin and bake for 25 – 30 minutes. Turn out onto a wire rack and leave to cool completely.
To serve, arrange soft fruits (blackberries, blueberries, redcurrants, strawberries, raspberries) on a serving plate. Dip the jelly mould into hot water for a second to release the jelly. Tip onto plate with soft fruits and add a slice of chocolate cassis cake. Mmm mmm. Serve with a drizzle of double cream if you fancy!