SO. There’s been rather a delay in updates. The main news that has occurred over this three month silence is that one Jordi Wieler is returning to England! Hurrah! So perhaps this will continue in a slightly less transatlantic way.
The main baking news of the last three months is that I started making peanut butter pies, which have become wildly popular with my boyfriend. No one else really gets the chance to eat them, because he demolishes them so quickly – a whole 10″ pie within 24 hours. I’m not sure impressive is the word I want to use, but it’s definitely something like that.
Anyway, to the topic today, which is chocolate! It was my dear friend Laura’s birthday on Monday. Laura loves chocolate in a way that most people love their pets…or maybe even more than that. It’s hard to say. She heroically gave up chocolate for Lent, and to many people’s surprise, managed to stay strong and go the whole 40 days without caving in (so proud of Laura). So even though she’s been able to eat chocolate for a few weeks again now, I vowed to make her the chocolatiest cake I could find.
A Chocolate Brownie Gateau.
This cake is not for the faint-hearted. Or the easily sickened. The cake itself contains 1lb of chocolate, and the icing is made from even more chocolate and double cream. The slice I had was at the widest end not much more than an inch, and I had difficulty finishing it. So if you’re feeling extravagant, or you just love chocolate as much as Laura does, here is the recipe:
450g plain chocolate
225g unsalted butter
225g light muscavado sugar
75g self-raising flour
1 tsp vanilla extract
175g chopped walnuts
For the filling:
150ml double cream
100g plain chocolate
1. Preheat the oven to 190C or Gas Mark 5. Grease 2 7″ cake tins and line with baking paper. Roughly chop 115g of the chocolate and set aside.
2. Break the remaining chocolate into pieces and melt with the butter, in a bowl set over a pan of lightly simmering water. Beat together the eggs and sugar. Stir in the melted chocolate, sift in the flour and add the vanilla extract, chopped nuts and chopped chocolate.
3. Divide the mixture between the two tins and bake for around 30 mins, until the surface has a sugary crust and feels firm. Loosen the edges with a knife and turn onto a cooling rack, leaving the cakes in the tins until cool, then remove.
4. Break the chocolate into pieces and put into a pan with the cream, heat gently until the chocolate melts. Allow to cool, then whisk until stiff and use to sandwich the cakes together.
This recipe came from Easy Everyday Desserts.
Finally, a picture of Laura and Julian cutting the cake as if it was their wedding day.
(Laura just texted me saying she had some of the cake for breakfast. Seriously.)