In association with
Chocolate brownie cake

Chocolate brownie cake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
fmcroberts
28th Jun, 2011
5.05
I found it needed a bit longer to cook and had to put foil over it to stop the top burning. Otherwise great!
xxmisscookiexx
20th Jun, 2011
4.05
Always failed at other Brownie recipes, But this one came out much better, so will always use this recipe and expand the ingredients as I get better
whitechoco84's picture
whitechoco84
10th Jun, 2011
5.05
Is this recipe freezable?
moominvicky
6th Jun, 2011
I am a terrible cook and this was brilliant! Made a lovely yummy cake. I used walnuts, very tasty!
Snookiebear
30th May, 2011
5.05
Used hazelnuts because I had no pecans - yummy.
gorgeousgriller
29th May, 2011
5.05
Absolutely delicious, served just warm with ice-cream and strawberries.
GreyWarden85
24th May, 2011
5.05
i added some cherries instead of pecans to this recipe - HUGE hit with everyone who tried - one of our favourites :)
gemmaford27
27th Apr, 2011
5.05
Amazing cake so moist have made this for friends who are new mums just without nuts .
chocolatelover100
23rd Apr, 2011
5.05
If you use milk chocolate it tastes less rich so a good one for children who don't like the richness of dark chocolate!
ferrocene
21st Apr, 2011
5.05
Just perfect ! It's not too rich and not too heavy or sickly. I added 200g melted dark chocolate, as that's all I had, and doubled the amount of chopped pecans to make up for the lack of chocolate chips. It was very nutty and a pleasure to eat. Will make again but will try it with fewer nuts and chocolate chips. Whipping the egg whites first definitely gives it its lightness.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.