Chocolate brownie cake

Chocolate brownie cake

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(152 ratings)

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Cooking time

Prep: 15 mins - 20 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 10

The perfect cake for brownie lovers, try a big slice warm with some ice cream

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
405
protein
4g
carbs
41g
fat
26g
saturates
14g
fibre
0.44g
sugar
34g
salt
0.06g

Ingredients

  • 175g unsalted butter, plus extra for greasing
  • 225g dark chocolate, broken into pieces
  • 200g caster sugar
  • 3 medium eggs, separated
  • 65g plain flour
  • 50g chopped pecan nuts

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Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter a 20-25cm cake tin and line with greaseproof paper.
  2. Place 175g/6oz of the chocolate, plus the butter and sugar in a heavy-based pan and heat gently until melted, stirring occasionally. Leave to cool.
  3. Whisk the egg yolks into the chocolate mixture, then add the flour, nuts and the remaining chocolate.
  4. Whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture.
  5. Pour into the prepared tin and bake in the centre of the oven for about 35-40 mins until crusty on top. Leave to cool, then run a knife around the sides and remove from the tin. Dust with icing sugar and serve warm with custard or ice cream or cold with cream.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

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Comments

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vall's picture
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this cake was absolutely delicious! will make it again!
everything worked out perfectly although mine didn't rise as the pictured one ;-)
Will make it again as it was gone in no time!
I put few pecans on the top and tasted soooo good!

Rybena2's picture
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Made this for a mixture of adults and children and it went down really well. Especially with the children! First time I've made brownie and it turned out to be the perfect texture, taste and fun to make!

banxi17's picture

delicious cake, very moist and indulgent. Mine didn't look like the one in the picture, nowhere near as risen but my daughter still loved it as her birthday cake.

Magou's picture

Delicious!!!!! I used 24cm cake tin and I bake for 35 min. Also I add 1 teaspoon vanilla.

rusmith's picture

Awesome recipe. Made it for my younger sis when she came to visit and it did not last very long!
I added a few chewy toffee sweets. After pouring the batter into the cake tin, I studded it with the toffees. This made it gooooooey and sticky. Yum!
Lovely served warm with ice cream!

kategjames's picture

The cake was delicious but I found the texture a bit too crumbly.

SiksiMiksi's picture

This recipe is flawless - the cake came out a treat. Works especially well with Oreo Ice Cream! :)

frowne's picture

Yummo - great recipe

amccoubrey's picture

Made this for dessert today. Lovely with ice-cream & salted caramel sauce

janebradley42's picture
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Tried it with fudge chunks instead of nuts, best brownie recipe I've tried.

gooseberrycrumble's picture
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I agree with Mr. Bond entirely. Gooey middle with four eggs but delicious, nonetheless! Served warm with ice cream. Yummy!

mr_bond's picture
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Great recipe although it was a bit gooey when I make this again I'll put 3 eggs in instead.

judithlandgrebe's picture
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Fabulous

mint_choc_chip's picture
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This is great as a treat or birthday cake if you're short on time but still want to impress. Lovely squidgy chocolate - served at Christmas with Cointreau cream - went down a storm! I use walnuts instead of pecans if I'm feeling a bit stingy!

mint_choc_chip's picture
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This is great as a treat or birthday cake if you're short on time but still want to impress. Lovely squidgy chocolate - served at Christmas with Cointreau cream - went down a storm! I use walnuts instead of pecans if I'm feeling a bit stingy!

yolaine's picture
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The best brownie recipe ever!

ace1abi's picture
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When I made this cake, it was fair to say it was very well received! The only addition I made was a teaspoon of vanilla extract.

suleser's picture
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Good recipe, very rich cake. I used Maya chocolate as per suggestions, but thought it came up too sweet. In fact, it adds 30 g sugar compared to 70% dark chocolate. I'll try next time to reduce the sugar to 170 g if using Maya. I also used 4 XL eggs instead of 3. The consistency came up perfect! Easy cake to prepare and allows for variations on what chocolate to use.

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