Tag archives: cake

Peanut butter triple chocolate brownie recipe

I made this chocolate brownie (without the peanut butter) to give as Christmas presents to friends last year. It’s gooey and incredible, the peanut butter gives it a lovely taste and crunch!

Ingredients

250g of unsalted butter
300g of good dark chocolate
135g of plain flour
60g of cocoa powder
150g of good white chocolate, chopped into small pieces
150g of good milk chocolate, chopped into small pieces
A large handful of milk chocolate drops
6 medium free range eggs
410g of caster sugar
A jar of good crunchy peanut butter (Meridian brand if you can get it)

Method

Cut up the butter and chop the dark chocolate into chunks, add them both to a heavy pan and melt slowly over a low heat. Use the bain marie method if you can be bothered. When melted, leave to cool.

Sieve the flour and cocoa into a bowl and set to one side.

Break the eggs into another bowl, add the caster sugar and beat with an electric mixer until the mix has doubled in size. If you lift the beaters from the mix and it leaves a trail for a few seconds, it’s done!

Pour the cooled chocolate over the eggs and sugar. Gently fold it in to avoid knocking all the air out of the mixture.

Hold the sieve over the eggy chocolate mixture and re-sieve the flour and cocoa into it, gently fold it into the mixture to avoid knocking more air out.

Add the chopped white and milk chocolate to the mix and stir in.

Line a 3cm high brownie tray with baking parchment and pour in the mixture, ease it in to the corners and smooth out the top.

Place dots of peanut butter on top of the mix (I did half with peanut butter and half without) then sprinkle the chocolate drops on top.

You don’t have to add peanut butter, why not try chopped nuts or chocolate orange segments?

Place the tray in the oven at 175C (I’ve got a fan oven) for 30 minutes.

Leave to cool, cut up into chunks!

#borotweetup chocolate cake recipe

I’ve not made a cake in a while but I thought that bringing something to the #borotweetup would be nice and would get people talking so I set to work.

Ingredients

  • 400g of dark chocolate (at least 60% cocoa solids)
  • 200g of unsalted butter (cut up)
  • Single shot of cold espresso (or a teaspoon of instant coffee in a little cold water)
  • 3 of your favourite free range eggs
  • 90g of self raising flour
  • 90g of plain flour
  • 1/4 teaspoon of bicarbonate of soda
  • 230g of caster sugar
  • 200g of light brown soft sugar
  • 25g of cocoa powder
  • 75ml of whole milk
  • 250ml of double cream

You will also need

  • 25cm springform cake tin
  • Baking parchment
  • Small amount of butter to grease the cake tin
  • A heavy pan, a bonus if you have two.
  • Sieve
  • Large mixing bowl
  • Smaller mixing bowl

Method

  1. Preheat oven to 150C (reduce temperature if you’ve got a fan oven).
  2. Butter a 25cm springform cake tin and line the base with baking parchment.
  3. Chop 200g of the chocolate and put it in a heavy pan, add the butter, espresso and stir over a low heat until the butter has melted and everything is mixed. Don’t let it boil.
  4. Break the 3 eggs into a large bowl, pour in all the milk and beat until mixed.
  5. Sieve the flours into the bowl, add 200g of caster sugar, all of the light brown soft sugar, bicarbonate of soda and cocoa powder.
  6. Pour the melted chocolate mixture into the bowl and stir until well mixed.
  7. Pour mixture into the springform tin, bake for 1 hour 15 minutes. Check if it’s done by pushing a cocktail stick or skewer into the middle. If it comes out clean, disco.
  8. Leave the cake to cool, remove from the tin and peel off the baking parchment from the bottom.
  9. Chop up 185g of the remaining chocolate and put in a bowl.
  10. Pour the cream into a heavy pan, add the remaining 30g of caster sugar and stir over a medium heat until it’s just about to boil.
  11. Pour the cream over the chocolate and stir until you have a smooth silky mixture, the more you stir the thicker the ganache. You could also whip it once cold to make it even thicker!
  12. Cut the cake in half horizontally, spread a little of the ganache between the layers, pour the remaining over the top of the cake and spread to the edges.
  13. Chill the cake in the fridge for half an hour, grate the remaining 15g of chocolate and sprinkle over the ganache on top.
  14. Om, nom, nom!