Chocolate brownie cake

Chocolate brownie cake

  • 1
  • 2
  • 3
  • 4
  • 5
(167 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
  • 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.
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.
lexi199120
3rd Apr, 2011
5.05
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!
prunella
2nd Apr, 2011
5.05
A big hit!
alicox1
21st Mar, 2011
4.05
Really yummy cake - swapped the nuts for white chocolate pieces.
melanieday
10th Mar, 2011
3.05
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.
charlyjustlovescake
28th Jan, 2011
This look great - yum, going to make this!
butterflyberry1
24th Jan, 2011
Made this deeelicious cake for some friends - devine!!! Will be making it again and again :-)
abroekman
20th Jan, 2011
5.05
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!
marianadiogo
16th Jan, 2011
5.05
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.
poppyjo2
4th Dec, 2010
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!!!

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.