Fudgy chocolate brownie cake
- March 2011
- Serves 8
- Takes 20 minutes to make, 30 minutes to cook
Planning a romantic meal? Finish the evening with this delectable, heart-shaped chocolate brownie cake – ideal as a Valentine’s dessert. It’s also a lovely cake to bake for your mum on Mother’s Day.
Or for a simpler heart-shaped treat, why not bake up some jam tart hearts? They only need two ingredients, and a little dusting of flour.
- 30g (15.6g saturated)
- 65.3g (48g sugars)
- 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 (available from good cookware shops and squires-shop.com) and unsprayed pink rose petals to decorate
- Double cream to serve
- 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.
- 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.
- 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.
- Dust with cocoa, then decorate with pink rose petals and silver heart dragées. Serve warm.
Heart-shaped cake tins are available from good cookshops or amazon.co.uk.
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