Autumn is my favourite time of year for baking heart-warming, comforting cakes. Seasonal berries, orchard and stone fruits are in abundance and made to be muddled together with rich moist chocolate. This is a soft, fudgy-centred cake made with 72 per cent Venezuelan chocolate, but you can use your favourite variety. Note that this cake drops slightly in the middle, so don’t worry. It can be served warm but is best at room temperature.