Chocolate brownie cake

Chocolate brownie cake

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(168 ratings)

Prep: 15 mins - 20 mins Cook: 45 mins

Easy

Serves 10
The perfect cake for brownie lovers, try a big slice warm with some ice cream

Nutrition and extra info

Nutrition: per serving

  • kcal405
  • fat26g
  • saturates14g
  • carbs41g
  • sugars34g
  • fibre0.44g
  • protein4g
  • salt0.06g
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Ingredients

  • 175g unsalted butter, plus extra for greasing
  • 225g dark chocolate, broken into pieces
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 200g caster sugar
  • 3 medium eggs, separated
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 65g plain flour
  • 50g chopped pecan nuts
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

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.

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Comments, questions and tips

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ladyrosewarneofcakes
18th Feb, 2012
Made this earlier today as I have been keen to try different chocolate cake recipes. Served it warm with custard to my family and within 10 minutes all were asking for seconds. Made with milk chocolate and white chocolate chunks instead of nuts, was absolute heaven
webhawk1
12th Feb, 2012
5.05
I don't like pecans and replaced with hazelnuts, marvellous. Impressed everyone, work friends and family. If I can make this anyone can!
nic_reading
24th Jan, 2012
5.05
Took a little longer than expected while waiting for the chocolate & butter mixture to cool but was certainly worth the wait! It took the full 40 mins and as I was a little short on dark chocolate I chopped up a mars bar and added it in at the end before folding in the egg whites. Tasted amazing :)
danimarie91
24th Jan, 2012
5.05
This has become a staple brownie recipe in my household! I leave out the nuts (because I have a fussy boyfriend!!) and bake in a rectangular baking dish to be cut into 12 square brownies. Delicious and they never last more than 2 days!
katmil
20th Jan, 2012
I've just baked this cake, it smells heavenly!! Haven't tried it yet, but the recipie was easy to follow and the cake looks perfect. Only difficult part?? Keeping the kids away while it cools down!!!
caradavis1985
31st Dec, 2011
4.05
I made this cake to take to friends for dinner. It was really really easy to make. Mine didn't look as thick as the picture, but my friend reheated it in the oven, and we had it warm with ice cream...gorgeous. Real over indulgent, comfort food.
hellucy
4th Dec, 2011
5.05
I have made this a few times now with dark choc, milk choc, white choc or a combination of the 3 & it always turns out absolutely fantastic.
helfos
30th Nov, 2011
5.05
Best Brownie cake ever! I doubled the recipe, didn't use any extra eggs, cooked for 40 mins - perfect! lovely and crisp on the outside, gooey and chocolatey on the inside. Used walnuts instead of pecans, then topped with buttercream icing, lovely!
ash2fire
25th Nov, 2011
5.05
Love this recipe!! Everyone loved the cake! Delicious!!
0806632
23rd Oct, 2011
5.05
Forgot to say, there were no pecan nuts available so i substituted 50g of prunes. Probably added to the gorgeous moisture!

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