Ghoulishly good cakes
Ingredients
Method
200g Unsalted butter, softened, plus extra for greasing
Preheat the oven to 180°C/fan 160°C/gas 4 Grease and line a 20cm x 30cm baking tin, 2cm deep
100g 70% cocoa dark chocolate, broken into chunks 3 large British free range eggs 240g Caster sugar 40g Plain flour 60g Cocoa powder For the topping: 150g Milk cooking chocolate, broken into chunks 50g 70% cocoa dark chocolate, broken into chunks 300ml Double cream To decorate: 4 Chocolate chunk cookies 1 tbsp Fairtrade cocoa powder
Melt the butter in a pan, remove from the heat, stir in the chocolate until melted, then set aside Whisk the eggs and sugar in another bowl until light, fluffy and tripled in volume, before beating into the chocolate mixture Sift in the flour and cocoa powder, then beat until combined Pour into the tin and bake for 25-30 mins, or until a crust has formed on the top, then leave to cool in the tin Meanwhile, for the topping, melt both chocolates in a heatproof bowl set over a pan of simmering water (not touching the water), then set aside Whip the cream to soft peaks in a bowl, then beat a spoonful into the chocolate to loosen it Carefully fold the rest through, until it’s streakfree Pour over the cooled brownie (removed from the tin first) and smooth out, then chill for at least 1 hour For the decoration, bash the cookies in a sandwich bag with a rolling pin to make rough crumbs, then scatter over the chilled brownie
16
Dust the surface with cocoa powder and then arrange the meringue ghosts on top
