This is one indulgent cake, in both vision and taste. The dense, gooey cake is perfectly accompanied by the white chocolate ganache and the soft cherries and raspberries. When cooling the cakes tend to sink slightly in the middle, but don't be worried; that's exactly what you want. It gives an even more gooey cake. 

Ingredients (serves 8 - 10)

  • 250g white chocolate 
  • 75g butter 
  • 4 eggs, separated 
  • 200g caster sugar 
  • 200g plain flour 

For the Ganache 

  • 500g white chocolate
  • 175g double cream 

For the Topping

  • 200g fresh raspberries 
  • 200g fresh cherries, pitted 
  • 50g caster sugar 

Essential Equipment

2 x 20cm sandwich tins greased and bases lined with baking paper (I love the Alan Silverwood range)


Preheat the oven to 180C/160C fan/gas mark 4. 

Place the white chocolate and butter into a heatproof bowl and set over a pan of barely simmering water until melted. Allow the chocolate mixture to cool slightly then beat in the egg yolks. This may look a little like mayonnaise, but don't worry, that emulsion will make for the perfect blondie cake. 

In a separate bowl whisk the egg whites to stiff peaks, then slowly add the sugar, whisking constantly, until you have a silky meringue. Fold the meringue into the egg yolk mixture being careful not to deflate the whites too much. Finally, sift over the flour and fold in. Divide between the two prepared tins and bake in the preheated oven for 25-30 minutes or until golden and slightly cracked. Allow the cakes to cool in the tins to room temperature.  

For the ganache, place the chopped chocolate and the cream into a heatproof bowl and set over a pan of barely simmering water. Stir together until the chocolate melts into the cream and you have a smooth glossy ganache. Pour onto a large plate and allow to cool until thick and spreadable - this make take some time, so do be patient. 

For the berries, place 25g of cherries and 25g of raspberries into a small saucepan with the 50g caster sugar and just a teaspoon of water. Bring to the boil, stirring, then simmer until the cherries and berries break down and you have a gorgeous sauce. Allow to cool. 

To assemble, place one cake onto a plate or cake stand and top with half of the ganache. Top with the other cake then the remaining ganache. Scatter over the cherries and berries, then pour over that dark sauce.