2 minute read
Ghoulishly good cakes
Ingredients
200g Unsalted butter, softened, plus extra for greasing
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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
Method
Preheat the oven to 180°C/fan 160°C/gas 4 Grease and line a 20cm x 30cm baking tin, 2cm deep 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
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