By
delicious. team
Planning a romantic meal for two? Finish the evening with this delectable fudgy chocloate brownie cake.
Ingredients
- 150g unsalted butter, softened, plus extra for greasing
- 1 tsp vanilla extract
- 150g dark 70 per cent chocolate, broken into pieces
- 140g light brown muscovado sugar
- 130g caster sugar
- 3 medium free-range eggs, beaten
- 150g plain flour
- 50g pecans
- 50g Green & Black’s butterscotch milk chocolate, cut into chunks
- Unsweetened cocoa powder for dusting
- Silver heart dragées (from good cookware shops and squires-shop.com) and unsprayed pink rose petals to decorate
- Double cream to serve
Method
- 1. Preheat the oven to 180°C/fan 160°C/gas 4. Butter and line a 21cm x 10.5cm, 3.5cm deep, heart-shaped cake tin (see tip).
- 2. Put the butter, vanilla, dark chocolate, sugar and a pinch of salt in a large heatproof bowl. Melt over a pan of barely simmering water. Remove from the heat, mix in the eggs, fold in the flour, then stir in the pecans and butterscotch chocolate.
- 3. Spoon into the tin, smoothing the top with the back of a spoon. Bake for 25 minutes until the top is firm but it’s still a bit gooey in the centre. Remove from the oven, then cool in the tin for 15 minutes. Carefully turn out on to a serving plate.
- 4. Dust with cocoa, then decorate with pink rose petals and silver heart dragées. Serve warm.
Nutritional info
PER SERVING 537kcals, 30g fat (15.6g saturated), 6.8g protein, 65.3g carbs, 48g sugar, 0.1g salt
Chef's tip
Heart-shaped cake tins are available from good cookshops or amazon.co.uk.