AS regular readers will know, Bake Of The Week is on a never-ending quest for the ultimate brownie recipe. It’s a duty we carry out just for you, chocolate lovers.
This week’s recipe isn’t technically for brownies, but it’s up there in the chocolate heaven stakes.
Created by chef Alan Coxon for Divine, the swirly chocolate coating adds an extra layer of loveliness. A perfect treat!
You’ll need
175g unsalted butter
175g demerera sugar
3 medium free range eggs, lightly beaten
175g plain flour and 1 tsp baking powder (sieved)
1 tbsp Divine Cocoa Powder
For the chocolate coating
125g Divine 70% Dark Chocolate
25g butter
5 tbsp icing sugar
50g each melted Divine Milk and White Chocolate
Fresh raspberries or sliced strawberries for decoration
Method
Pre-heat the oven to 160C/fan 140C/gas mark 3.
Place the butter and sugar in a large bowl and beat together with an electric whisk. Add the eggs a little at a time until well mixed.
Add the flour, baking and cocoa powders and and fold in. The mixture should drop easily from a spoon – add a little water if it’s too stiff.
Spoon the mix into a greased 23cm square cake tin (try to use one without rounded edges).
Bake for 30-35 minutes or until the cake is cooked through (test with a skewer).
Remove from the tin and cool completely. Cut into 25 squares.
To make the icing, melt the dark chocolate and butter with four tbsp water in a microwave or a bowl set over a saucepan of simmering water and mix in the icing sugar.
Spoon over the top of the cakes, spreading round the sides with a small palette knife.
Leave the dark icing to set for a few minutes, and then drizzle the milk chocolate over with a teaspoon. Leave to set slightly before repeating the process with the white chocolate.
Top with the fresh fruit.
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