Friday, 5 April 2013

Chocolate Brownie Cake

I came across this recipe whilst reading back issues of Good Food magazine, and have been wanting to give it a try for a while... and what better opportunity than to use my boyfriend coming round for dinner tonight as a guinea pig !

The recipe is pretty much the same as a normal brownie, however the seperation of the eggs and whisking of the egg whites used in this one, however faffy, certainly leads to good results.

So! Without further ado... 


  • 175g butter
  • 225g chocolate (broken into pieces)
  • 200g caster sugar
  • 3 medium eggs (seperated into whites and yolks)
  • 65g plain flour
  1. Preheat your oven to 180 degrees and then line your cake tin with grease proof paper
  2. Place the chocolate, butter and sugar in a saucepan and stir over a low heat until melted. Leave to cool
  3. Whisk the egg yolks into the mixture (ensuring it is properly cooled) followed by the flour
  4. Whisk the egg whites in a seperate bowl until they form soft peaks, and then add to the chocolatey mixture 
  5. Finally pour the mixture into your cake tin and bake in the oven for 35-40 minutes (the deeper the tin, the longer it'll need)
 Sprinkle with icing sugar and serve hot with a scoop of vanilla ice cream or cream- perfection!

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