Chocolate & Berry Love Pots
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Chocolate & Berry Love Pots

Chocolate & Berry Love Pots

with Chocolate Coated Almonds | Serves 4

Indulge in the perfect valentines day treat with these luscious chocolate and berry love pots! Imagine layers of moist chocolate cake nestled between vibrant berry compote topped with milk chocolate almonds, captivating hearts and taste buds alike!


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time2 hours
Cooking Time


/ Serving 4 people

1 packet

brown sugar

(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

basic sponge mix

(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

cocoa powder

(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

2 packet

thickened cream

(Contains Milk;)

1 packet

vanilla-flavoured syrup

1 packet

mixed berry compote

(May be present: Milk. )

½ packet

Milk Chocolate Almonds

(Contains Milk, Soy, Almond; May be present: Gluten, Peanut, Sesame, Wheat, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

Not included in your delivery



(Contains Egg;)

½ cup


(Contains Milk;)

200 g

butter (softened)

(Contains Milk;)


Nutritional Values

Energy (kJ)5104 kJ
Fat74.5 g
of which saturates44.1 g
Carbohydrate118.7 g
of which sugars79 g
Protein20.7 g
Sodium1076 mg
The average adult daily energy intake is 8700 kJ


Large Frying Pan



• Preheat oven to 180°C/160°C fan-forced. Grease and line the baking tin with baking paper. • In a large bowl, place the brown sugar and butter. Mix with electric beaters until pale and thickened, 2-3 minutes. • Add the eggs and beat until smooth, 1-2 minutes. Using a wooden spoon, fold in basic sponge mix, cocoa powder and the milk until just combined.

TIP: To avoid clumps of butter in your mixture, allow your butter to soften to room temperature first!


• Pour cake batter into lined cake tin. • Bake for 45 minutes to 1 hour. Set aside to cool completely in tin.

TIP: Make the cake up to 2 days in advance and once cool, store in an airtight container at room temperature. TIP: To check if the cake is done, stick a knife or skewer in the centre and it should come out clean.


• While cake is cooling, roughly chop milk chocolate almonds. • Using electric beaters, whisk thickened cream and vanilla-flavoured syrup in a large bowl or jug until soft peaks form and almost doubled in size, 3-4 minutes.

TIP: If you don't have electric beaters, use a metal hand whisk! TIP: Chill both your bowl and cream before whipping to produce a larger volume!


• When the cake has cooled, cut half into bite-sized chunks. • In four glasses or jars, layer some of the chocolate sponge cake, whipped cream and mixed berry compote. Repeat with remaining ingredients. • Top with chopped chocolate almonds to serve. Enjoy!

TIP: Store the remaining cake in an airtight container to have for morning tea!