Monday, 8 October 2012

Double Chocolate Brownie Cake

This is a variation of the brownie cake I've blogged before. This particular version has become known as a real crowd pleaser in my family. As my Mum puts it, "it is so intensely gorgeous that you just have to close your eyes and surrender to the experience!" The recipe lends itself to endless adaptations, and using muscovado sugar gives a fudgy texture and rich flavour to the bake.


Adapted from the brilliant recipe at the BBC Good Food website. See their original recipe here
Serves 8

175g unsalted butter, room temperature
175g best quality dark chocolate, broken into pieces
50g white chocolate, broken into pieces,
handful dark chocolate chips, optional
65g plain flour
200g light muscovado sugar
3 large eggs, room temperature

1. Turn the oven to 180C (160C fan ovens), and grease and line a 20cm cake tin. I used a decorative one, which needed only greasing.

2. Heat the butter, sugar and the 175g broken dark chocolate in a bain mairie, a heat proof bowl over a pan of just simmering water. Stir gently until the ingredients have melted together. Take off the heat and leave to cool in the bowl.

3. Add the egg yolks to the chocolate mixture, beating well until combined. Then, using a wooden spoon, gently stir in the flour, white chocolate chunks and dark chocolate chips.

4. In a separate bowl beat the egg whites until fluffy, before very gently and briefly folding them into the rest of the ingredients.

5. Pour the batter into the prepared cake tin, and bake in the oven for approx 40 minutes, until the top has cracked and bounces back under your finger.

6. Leave the cake to cool in the tin for 15 mins, before placing on a wire rack or plate.

for the topping:
approx 35g white chocolate, broken into pieces

7. Once cool, melt some extra white chocolate over another bain mairie, then pour or flick over the top of the cake, and serve with cream. You'll want a large slice.


This cake was idly baked while listening to portuguese Fardo by Amalia Rodriugues


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