Fudgy chocolate brownie cake

Name: Fudgy chocolate brownie cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 8
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 https://www.tesco.com/groceries/en-GB/products/303670330Green & Black’s butterscotch milk chocolate, cut into chunks; Unsweetened cocoa powder for dusting; https://www.amazon.co.uk/Mini-Silver-Heart-Dragees-x100/dp/B00512OOMMSilver heart dragées (available from good cookware shops and https://www.squires-shop.com/squires-shop.com) and unsprayed pink rose petals to decorate; Double cream to serve

Easy
March 2011

Easy
March 2011

Test kitchen approved

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.

Nutrition: per serving

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

Nutrition: per serving

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

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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 (available from good cookware shops and squires-shop.com) and unsprayed pink rose petals to decorate
Double cream to serve

Method

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.