Brownie Cake
A new chocolate recipe on pastry Workshop should never surprise you – it surprises me instead and I’m not kidding. What I mean is that this cake wasn’t planned at all, but I really wanted a chocolate dessert to cheer me up so I mixed this up quickly – funny thing is I didn’t get the chance to taste it as I ended up sending it to my cousin for his birthday. I heard he and his guests totally loved it and I couldn’t be happier I managed to make his day brighter.
The brownie base is rich and dense and literally loaded with chocolate. It really is an easy to make cake, but amazing in its simplicity. Once the brownie base is done, I simply topped it with a silky ganache, an airy vanilla whipped cream and plenty of fresh and fragrant strawberries. The chocolate drops were like the cherry on top and they only made the cake richer and more chocolatey. Sometimes less is more and I believe this cake proves the truth in that saying. It’s the perfect balance of richness and freshness, it’s the classic combination of chocolate and strawberries, everything brought to a whole new level with plenty of vanilla whipped cream.
Brownie Cake
Ingredients
- 175 g dark chocolate (chopped (I))
- 100 g butter (cubed)
- 100 g white sugar
- 2 eggs
- 40 g all-purpose flour
- 1 g salt
- 60 g walnuts/pistachio/almonds/peanuts (optional)
- 80 g dark chocolate (chopped (II))
- 80 g heavy cream (I)
- 150 g heavy cream (whipped (II))
- 5 g vanilla extract
- 2 cups fresh strawberries
Instructions
- Pre-heat your oven to 350°F-180℃ and lined a round cake pan (18cmØ) with baking paper.
- Melt the chocolate (I) with butter until smooth (over a hot water bath or in the microwave).
- Stir in the sugar and eggs and give it a quick mix then add the flour and salt and stir again.
- Fold in the walnuts if you’re using any then pour the batter in your round cake pan.
- Bake for 30 minutes then allow the cake to cool completely.
- For the chocolate ganache, bring the heavy cream (I) to the boiling point and stir in the chocolate (II). Mix until smooth then let the glaze cool and set slightly.
- Top the cake wih chocolate ganache and decorate with whipped cream flavored with vanilla extract, strawberries and chocolate drops.
- Serve the cake chilled.
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