Things have been a little quiet on the cake front lately, it always is at this time of year with brides still tending to favour the warmer months. Sooooo, I have been experimenting with lots of new recipes and hopefully will be adding new flavours to the site shortly. In the meantime, whilst not strictly a cake recipe I thought I would share this fantastic chocolate brownie recipe I have been working on. I also hope to add them to the site very soon in the form of an online shop where you can buy slices of cake and have them sent to you through the post for the next day as well as all sorts of other goodies. Yum!
Seriously Chocolatey Chocolate
300g high quality plain chocolate, at least 70% cocoa solids
50g 100% pure cacao Venezualan Black, Willie Harcourt-Cooze of the Channel 4 series fames (okay so they chocolate is pricey but it makes all the difference)
2 tspn espresso coffee powder
2 tbsp hot water
3 very large eggs
200g golden caster sugar
1 tspn Nielsen-Massey vanilla essence
75g self raising flour
200g milk chocolate or plain chocolate chunks (I favour Green and Blacks and chop up a couple of bars into big chunks)
1. Preheat the oven to 180C and grease and line a brownie tray or tin with at least 1″ high sides. Tin should ideally be 12″ x 9″.
2. Slowly melt the chocolate and butter together either over a suacepan of hot water or in a microwave giving it short blasts. Allow to cool
3. Dissolve espresso coffee in hot water. In a separate bowl mix together the eggs sugar and vanilla essence.
4. Gradually mix in chocolate mixture until well combined then fold in the flour and and chocolate chips/chunks.
5. Bake in the oven for 45 minutes or until it is firm to the touch and has crusted over. I always err on the side of caution with brownies because you don’t want them to be overcooked and not chewy as they should be.
6. Once cooked leave to cool completely then slice into squares in the tin.
Copyright Fay Millar 2010.