Chocolate brownie cake

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• Mrs P

  08 November 2008

  Mrs P rated and commented on this recipe

  

  Lurverly!! I started with it in a 22cm tin....just too big and flat, then tried n 18cm tin - perfect

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• easter_blizzard

  24 November 2008

  easter_blizzard rated and commented on this recipe

  

  I made it last week for my boyfriend's birthday, and it worked out spectacularly! I followed the basic recipe, but after reading some of the comments decided to add an extra egg (which didn't hurt!) and substituted pecans for chopped hazelnuts. It came out very moist and seriously chocolate-y. I've never made a chocolate cake before, and in fact, pastries and deserts were always a bit of a difficult area for me, but this recipe was really easy and it worked out really really well! I'll be making it again!

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• Stormy

  19 December 2008

  Stormy commented on this recipe

  Greatly enjoyed by the Office of the MP for Cambridge at their Christmas party.

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• Gemma

  28 December 2008

  Gemma rated and commented on this recipe

  

  Just used up the unwanted dark choc from the Xmas chocolate tin and what a treat!!! Also added milky bar butttons instead of nuts.

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• farihah

  30 December 2008

  farihah rated and commented on this recipe

  

  yummy. also put in walnuts instead of pecans.

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• Belkey

  06 January 2009

  Belkey rated and commented on this recipe

  

  I did this in a 23cm tin and would definitely do again, but in a 20cm tin to get a deeper, gooier cake.

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• SamanthaH

  07 January 2009

  SamanthaH rated and commented on this recipe

  

  So good! I added an extra egg and it was just perfect! I'll be making this one again.

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• Kat A

  15 January 2009

  Kat A rated and commented on this recipe

  

  This was really simple to make and the results are great. I think I would have prefered to make it in a smaller cake tin also, it was quite thin. Cooked it for 35 minutes and it came out perfectly. Highly recommended recipe!

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• blulou

  17 January 2009

  blulou rated and commented on this recipe

  

  Made this instead of my usual brownie recipe, much prefer the texture of this as it was lighter but still had the fudgy dense-ness and crisp exterior. Its hard to explain really... Anyway, top marks, will do again.

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• Nicole Nixon

  18 January 2009

  Nicole Nixon commented on this recipe

  I too added an extra egg which worked well. Great dish. I ended up cooking for 45 mins @ 160 degrees in fan oven as concerned it was not getting a crust on top. Still was moist inside so thankfully okay! Served with fresh strawberries and vanilla icecream which is a must I think to break up the intensity of the chocolate. So easy to do with easy ingredients. Will definitely do again!!

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• linkevica

  26 January 2009

  linkevica rated and commented on this recipe

  

  very simple, very delicious

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• nimlet

  30 January 2009

  nimlet rated and commented on this recipe

  

  This is the easiest and tastiest cake ever! Sure to impress friends and family and perfect comfort food :-)

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• dormababe

  21 February 2009

  dormababe rated and commented on this recipe

  

  This is the third time I've made this cake. It works every time. All the family love it.

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• Tonia

  11 March 2009

  Tonia commented on this recipe

  I cooked this for 35 mins in a fan oven but it came out burnt at the top but still edible. It was also a tad too sweet for my taste - It certainly looked nothing like the photo. Not sure that I will try again I may stick to my usual chocolate cake recipe.

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• Tonia

  13 March 2009

  Tonia commented on this recipe

  I commented on this recipe not very positively a couple of days ago , Maybe I was hasty in my first conclusion as it seems to have improved over the past few days (I think there is only a small morsel left) So I think I will most definately make again maybe with an extra egg next time.

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• SM

  24 March 2009

  SM rated and commented on this recipe

  

  This cake is amazing!!! Only problem is it's a bit addictive!! Yummy yum!!!!

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• Emma

  26 April 2009

  Emma rated and commented on this recipe

  

  This was a nice cake, but nothing stunning. I used four eggs, as suggested by other people in their comments and the texture was fine. I also used bourneville as suggested by someone, but wish I has used a 70% choc as I normally would. For me the cake was a bit on the sweet side and not really chocolatey. The best brownie recipe by a million miles is Nigel Slater's in his book The Kitchen Diaries. That brownie excels any other brownie, any other cake and just about any other thing in the world!!! Should've stuck to that one!

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• wj cooking

  03 May 2009

  wj cooking rated and commented on this recipe

  

  really chocolatey and yummy! this was the first cake recipe that i have made that actually turned out like it was supposed to so am really pleased. Really easy to make and definately worth it if you love chocolate!

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• alex14

  04 May 2009

  alex14 commented on this recipe

  Really nice made it at school. I added hundreds and thounsands on top. Could be little more moist. I'm going to make it over and over again.

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• Chloe :)

  10 May 2009

  Chloe :) commented on this recipe

  I'm gonna try this :D

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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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