Chocolate brownie cake

Chocolate brownie cake

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(154 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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ariannamemo's picture

Geraldine, you are not alone! I had the same problem, it just didn't cook through,even with extra time in the oven.No idea why. Still delicious though. I also tried adding raspberries, but they got all mashed up...anyone knows how to prevent this? maybe using frozen ones?

j14nyb's picture

Never made anything before... start easy I thought. Turned out fab, easy to follow, added walnuts instead of pecan. It was really good warm with icecream really moist all at dinner party gave it 10/10....maybe they were just beng kind but Ialso thought it tasted great. Only problem is you tend to want to keep it to yourself.

notmum's picture
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I think this would have been really really good but alas mine was nowhere near cooked through, the middle was still runny when I took it out of the tin, will cook for a lot longer next time.

sandra140965's picture

Made this for the family, and now all I get is when are you making it again. It's absolutely delicious. Decadent.

jnduggan1's picture
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Nice and worth a try, but not as nice as the "best ever brownies"

claireacluck's picture
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I made this for a friend's birthday it was great! I should have used a smaller cake tin though because mine was a lot flatter than in the picture. Delicious!

peg5188's picture

I made this and changed the butter for pura as found pura easier to work with than butter and I have a lot of friends that are either on diets or cant take dairy, I made it on the friday and took it to work on the monday to friday to allow it to draw in the moisture as brownies need to be left a few days to get moist, just put greaseproof paper in a tin and put ontop of, I have lots of friends that like brownies so rather than making it in a cake tin i doubled all the ingredients and made in a pyrex lasagna dish

aitchelle's picture
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Oh, and yes, the 8 inch (20cm) tin would produce a cake similar to the photo in this recipe. Any bigger and it would look more like a flat brownie. The choc pieces that went in together with the flour simply melted in place, so you'd get these wonderful melty bits nestled in their cakier surroundings!

aitchelle's picture
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I just made this and it was amazing. I followed the recipe exactly except that I used walnuts instead of pecans. Details of the other ingredients/tools I used were: lurpak butter, dark couvertre chocolate (52%), 3 eggs, an 8-inch (20 cm) cake tin and baked it in a fan oven at 160 degrees Celsius for 35 minutes. It came out perfectly moist. I could eat the whole thing on my own except that I have to remind myself that 200g of sugar went into it!

Cakes that turn out too dry or uncooked: check oven temperature?

nikitta's picture
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Excellent

leandas2007's picture
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I have just made this and used some maya gold and some terrys choc orange (tying to finish off the easter choc!), I cooked it in a 20cm tin and added another 5mins to the cooking time. The result was a really moist sticky inner and a crispy outer, delicious!! Will make again as i've a feeling with 3 children it wont be around for long!!

louise81's picture
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loved it! its really a large brownie. however my husband thought it was a bit too strong.

penzies's picture
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Made this at the weekend. Really easy to make and it was delicious.

inkyskin's picture

OMG!.This cake is stunning,i used 4 eggs and i so proud of myself!
Served warm with some cornish ice-cream..yummy
I'm definately gonna make this again and again!

sallycornwell's picture
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I forgot to add that I used Bournville choc and it was delicious. I think it can be a bit rich sometimes using Green and Blacks, Valrhona etc.

sallycornwell's picture
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I made this last night for a dinner party. I have made a lot of choc cakes in the past but this was really delicious. In fact after the guests left I ate another huge slice! Serve with icecream and berries and dust with icing sugar.

daisydoo40's picture
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WOW I made this recipe at the weekend, its just delish. I could have make 10 of these and they'd have all been eaten. Excellent.

big123's picture

Best brownie I've ever made - easy too!

djwinkles's picture
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I made this recipe yesterday and as Vanita suggested used Green & Blacks Maya orange chocolate, I did make a mistake in that I melted all 225 gms (my Domestic Science teacher would be tutting that I didn't read the method through properly - oops does that give my age away) and therefore had no chunks/chips to add in later, which I thought might make it really heavy. I was disappointed that I made it in a 23cm pan as I think it would have looked better cooked in the 20cm pan (ie deeper) and more like the photo. Needed 5 mins more on the cooking time but I suspect that was because of the extra melted chocolate! I brought it in for my colleagues today for their elevenses and great comments all round.

amydapling's picture
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such a delicious cake! and from such a quick preparation - less than 10 mins it produces a rich and moist cake that is at the same time quite light. defininately a keeper!

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