Fudgy chocolate brownie cake

Fudgy chocolate brownie cake
  • Serves icon Serves 8
  • Time icon Takes 20 minutes to make, 30 minutes to cook

Planning a romantic meal for two? Finish the evening with this delectable fudgy chocloate brownie cake.

Or for something simpler, why not bake up some jam tart hearts? They only need two ingredients, and a little dusting of flour.

Nutrition: per serving

Calories
537kcals
Fat
30g (15.6g saturated)
Protein
6.8g
Carbohydrates
65.3g (48g sugars)
Salt
0.1g
Calories
537kcals
Fat
30g (15.6g saturated)
Protein
6.8g
Carbohydrates
65.3g (48g sugars)
Salt
0.1g

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.
  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.

delicious. tips

  1. Heart-shaped cake tins are available from good cookshops or amazon.co.uk.

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