Wednesday, December 03, 2008

Winter Collection: Chocolate Brownie Cake

A bit squidgy in the middle and crumbly on the outside. With so many nut allergies around I swapped the usual chopped nuts for sultanas.
Serves 12
225g unsalted butter
350g dark chocolate
4 large eggs, beaten
1 tsp vanilla essence
350g light muscovado sugar
225g plain flour
75g small sultanas
small handful chocolate buttons
cocoa powder for dusting

Preheat the oven to 180°C, gas mark 4. Grease a 23cm and line a 23cm loose-bottomed cake tin.

Melt the chocolate and butter together in a small pan. In a separate bowl, whisk together the eggs, sugar and vanilla until pale and airy. Stir in the chocolate mixture, flour and sultanas and pour into the tin. Scatter over the chocolate buttons.

Bake for about an hour until risen and craggy. Shake the tin gently, a slight wobble in the centre is good. Leave to cool in the tin for a while. Dust lightly with cocoa before slicing.

3 comments:

BLTP said...

I sometimes get round the whole nut thing by using pine nuts which according to my most allergic friend are ok , their flavour obviously does'nt go with everything

marty and sharon said...

hey vana....glad to see you back on your blog..missed your recipes and cute piccies! you got a new blog on the go - i see it in my followers list..
sx

Max mickle said...

yes marty & sharon ur right,Silvana back on she's blog.but it is good also.This chocolate cake looks so beautiful with the colors, I'm sure it'll be a big hit with the kids! Nice colors! Although I'm to a big fan of chocolate cake, this sure looks yummy! I'm normally the one that will say no to chocolate cake.