Chocolate brownie cake

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Results 101-120

• vickyhinde

  28 June 2010

  vickyhinde rated and commented on this recipe

  

  Made this for father's day.....i liked it...didn't love it...liked it...i think i will use a mixture of dark and milk chocolate next time, and mine didn't rise like it did in picture, but i think that was my fault. It was a really humid day when i made this and it took a while to get my egg whites to fluff up. So i will not give up on this recipe and will try again in cooler weather..i'll keep u posted..

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• lgd1982

  06 July 2010

  lgd1982 rated and commented on this recipe

  

  Really nice, we tried some of ours heated up with vanilla ice cream, yummy.

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• benandjerrys

  09 August 2010

  benandjerrys commented on this recipe

  this has got to be one of the best chocolate recipes iv ever had but i have to leave out the nuts i think the nuts take away flavor but this one is on the top of my list.

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• Julie

  17 August 2010

  Julie commented on this recipe

  do you think stirring some maltesers through it would work?

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• bjrobo10

  24 August 2010

  bjrobo10 rated and commented on this recipe

  

  very nice recipe ! easy to make !

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• missberavin

  27 August 2010

  missberavin rated and commented on this recipe

  

  i swap the pecan nuts for cherries - yum!!!! Best Brownie cake ever. everyone loves it :)

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• michkb

  18 October 2010

  michkb rated and commented on this recipe

  

  What an awesome cake! After reading previous comments, decided to add an extra egg and it turned out perfect. YUM!

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• Jamie

  23 October 2010

  Jamie rated and commented on this recipe

  

  Delicious! Easy recipe to follow. Needed a little longer in the oven but just kept an eye on it. Decorated with coffee buttercream for my brother in laws birthday cake.. so many compliments! Would definitely make again.

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• Lubi

  03 November 2010

  Lubi rated and commented on this recipe

  

  This was really tasty but would def use 20" tin not 24" as its too thin, luckily despite it being thinner it was still really moist. Everyone loved it.

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• LF

  25 November 2010

  LF commented on this recipe

  I think this recipe is missing some kind of rising agent - as when one makes it - it does not rise as shown in this picture?? Many thanks Lorena

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• alexmc

  29 November 2010

  alexmc rated and commented on this recipe

  

  Gorgeous and really easy to make. I added a mixture of white and dark chocolate bits to make it extra yummy.

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• PoppyJo

  04 December 2010

  PoppyJo commented on this recipe

  I made this cake for a friend's birthday. I used the 3 eggs suggested in the recipe and a 20cm tin, which was perfect. I used Lindt 70% cocoa chocolate for the melting part, and then added 50g of Green and Blacks Maya Gold and 50g of Green and Blacks vanilla white chocolate for the chunks. I cooked it for 30 mins in my fan oven an it came out perfectly gooey in the middle. I served it with a cointreau and clementine cream which I made by whipping double cream, clementine zest, a shot of cointreau and a tablespoon of icing sugar. It was absolutely delicious and perfect for a birthday or celebration cake. Comfort food at it's best - I would highly recommend giving it a go, particularly with the cream suggestion - GORGEOUS!!!

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• MarianaDiogo

  16 January 2011

  MarianaDiogo commented on this recipe

  Amazing cake! Cook it all the time and it never fails to impress, even though it is soooo easy to make! But i usually add 2 tbs of really good cognac... just gives it an extra kick and goes really well with the chocolate and nuts.

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• DutchRed

  20 January 2011

  DutchRed rated and commented on this recipe

  

  Tried this for the first time yesterday and brought it in to work. Gives a beautifully moist cake, cooked in a 24cm silicon dich (no greaseproof paper needed) at 175C (only have a combi oven that does steps of 25 degrees) for 37 minutes. Nice thin crispy top....will definately make again. Would really love to dos this as a pud instead of a coffe treat...cannot wait to try this warm with a scoop of good icecream!

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• butterflyberry

  24 January 2011

  butterflyberry commented on this recipe

  Made this deeelicious cake for some friends - devine!!! Will be making it again and again :-)

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• charlyjustlovescake

  28 January 2011

  charlyjustlovescake commented on this recipe

  This look great - yum, going to make this!

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• Melanie Day

  10 March 2011

  Melanie Day rated and commented on this recipe

  

  I made 2 of these as part of a larger cake. Both turned out well - if I was been picky the second one rose a lot more and then sunk, the first one rose a bit less but didnt sink as much. Not tasted it yet as its for a party in a couple of days, going to ice them with chocolate buttercream in the shape of a mountain and add a river running through it.

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• AliCox

  21 March 2011

  AliCox rated and commented on this recipe

  

  Really yummy cake - swapped the nuts for white chocolate pieces.

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• chez

  02 April 2011

  chez rated and commented on this recipe

  

  A big hit!

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• Lexi

  03 April 2011

  Lexi rated and commented on this recipe

  

  Wonderful recipe! I made this for our Red Nose Day cake sale at work and it went down a storm. Instead of making it with pecans, I replaced them with the same quantity of whole hazelnuts, hand crushed - very nice!

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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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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 15 - 20 mins

Cook 45 mins

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

Per serving

405 kcalories, protein 4g, carbohydrate 41g, fat 26 g, saturated fat 14g, fibre 0.44g, sugar 34g, salt 0.06 g

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