This rich, sweet and indulgent brownie cake has a lightly crisp top and a gooey middle. The smell while it's baking is incredible and the comments on the recipe are great; I learned that I should add an extra egg to keep the mixture from crumbling and use a 20cm tin to keep it from turning out too flat. One commenter remarked that the recipe contained no raising agents. This is true, the cake manages to rise nicely while cooking, but falls again when taken out of the oven. My brownie cake didn’t really look like the one in the picture; it was definitely flatter so I wonder if the cake in the picture was made in an even smaller tin. It probably didn’t help that I couldn’t wait for it to fully cool before cutting into it.
- 175g unsalted butter, plus extra for greasing
- 225g dark chocolate (broken into chunks, around 60% cocoa solids)
- 200g caster sugar
- 4 medium eggs, separated
- 65g plain flour
- 50g chopped pecans
- 25g white chocolate (reduce dark chocolate to 200g if using)
- icing sugar for dusting
- Preheat the oven to 180°C/160°C (fan assisted) then grease and line a 20cm deep cake tin (I used a spring-form tin).
- Add 175g of dark chocolate along with the butter and sugar into a saucepan on a low heat and stir occasionally until everything has melted together. Leave to cool a little.
- Combine the egg yolks, flour, nuts, and remaining chocolate pieces, including the white chocolate if using, then stir into the chocolate mixture.
- Whisk the egg whites (I find using an electric mixer helps) until they form soft peaks, then gently fold into the chocolate mixture. A good tip I picked up from a chocolate mousse recipe is to start by folding in a couple of tablespoons of the whisked egg white. This loosens the mixture and enables the rest of the egg white to be folded in more easily without losing too much air.
- Transfer into the cake tin and bake on the middle shelf of the oven for 35-40 minutes. The top should be a little crusty when you remove it from the oven. Leave the cake to cool. If you don't have a spring-form tin, slide a knife around the edges then remove the cake from the tin. Dust the top with icing sugar then serve with cream, or warm the cake up and serve with ice cream or custard.