Everybody loves cake, especially us. After all we’ve been fortunate to make a living out of it. So as you can imagine when Chocolate Cake Day comes round on the 27th January it’s quite the occasion. Chocolate is one of the most luxurious ingredients to work and produces some of the most amazing desserts, in particular the chocolate brownie.
There aren’t too many things superior to treating yourself to an indulging, rich, gooey centred chocolate brownie with a small scoop of ice cream. It’s one of life’s real food comforts and a classic American dessert that has become tremendously popular in recent years with thousands, if not millions baking them each day.
So, if you’re one of those bakers and you’re looking to get your baking gloves then look no further than our Chocolate Brownie Cake recipe that can be enjoyed in the comfort of your own home; simply follow the instructions below:
- 175g unsalted butter, plus extra for greasing
- 225g dark chocolate, broken into pieces
- 200g caster sugar
- 3 medium eggs, separated
- 65g plain flour
- 50g chopped pecan nuts
- Heat oven to 180C/fan 160C/gas 4. Butter a 20-25cm cake tin and line with greaseproof paper.
- Place 175g/6oz of the chocolate, plus the butter and sugar in a heavy-based pan and heat gently until melted, stirring occasionally. Leave to cool.
- Whisk the egg yolks into the chocolate mixture, add the flour, nuts and the remaining chocolate.
- Whisk the egg whites until they form soft peaks, gently, but thoroughly, fold into the chocolate mixture.
- Pour into the prepared tin and bake in the centre of the oven for about 35-40 mins until crusty on top. Leave to cool, then run a knife around the sides and remove from the tin.
Follow these top tips from chocolatier, Xavier, to avoid making any mistakes:
- Use top quality ingredients, preferably locally sourced.
- Use 70% cocoa solid chocolate for the recipe (it’s better quality so usually has better results)
- Chocolate is an amazing ingredient to work with as long as you respect the rules and make sure you temper it correctly. This means you need to heat it and cool it the right way, to the right temperature, so that it keeps a good consistency.
- Melt the chocolate gently over a Bain Marie (water) so as not to burn it.
Bake the cake for 35-40 minutes, slowly: try not to over bake it, so a moist chewy centre can be achieved