Ingredients Jump to Instructions ↓

  1. For the Brownie-cake

  2. - 150g plain or dark chocolate, broken into chunks

  3. - 130g caster sugar

  4. - 80g margarine or butter

  5. - 2 large eggs, beaten

  6. - 1 tsp vanilla essence

  7. - 75g plain flour

  8. - 1 tsp baking powder

  9. For the chocolate cream filling

  10. - 300ml double cream

  11. - 15g cocoa

  12. - 30g icing sugar

  13. For the chocolate fudge topping

  14. - 60g plain or dark chocolate

  15. - 30g margarine or butter

  16. - 80g icing sugar

Instructions Jump to Ingredients ↑

  1. Begin with the brownie cake: Place a fairly large bowl over a pan of gently simmering water, on a hob. Into the bowl put the chocolate, sugar and margarine, and heat gently until melted, stirring well to combine.

  2. Remove the bowl from the heat and stir in the beaten eggs and vanilla essence. Sift in the flour and baking powder and stir well to combine.

  3. Pre-heat the oven to 180C (160C fan, gas mark 4). Pour/spoon the mixture into a lined and greased rectangular tin, 6 x 9 inches. Bake for about 45 minutes, until a skewer comes out cleanly, and the cake is firm but not too solid. Leave to cool in the tin for 10 or so minutes, then turn out and cool completely on a wire rack.

  4. While the cake is cooking/cooling, make the chocolate cream filling: Sift the cocoa and icing sugar into the double cream, then whip with an electric whisk until fairly stiff but not too much so. Set aside.

  5. Make the chocolate fudge icing: Using the same bain marie method as for the brownie cake, melt together the chocolate and margarine. Remove from the heat and sift in the icing sugar, a little at a time and incorporating thoroughly after each addition. Leave it to cool slightly before using.

  6. When the cake has cooled, cut it in half to make 2 smaller cakes (ie. if you used a 6 x 9 inch tin, cut it so that you have two cakes of 6 x 4.5 inches) and then cut each of these in half horizontally,so that there are now 4 layers of 6 x 4.5 inches (confused? The picture should give some indication ...)

  7. Spread 1/3 of the chocolate cream onto the base piece of brownie, top it with another piece, spread this with another 1/3 of the cream, top with the 3rd piece of brownie and then the final 1/3 of the cream. Finally place on top the last piece of brownie, and spread over as much of the cooled chocolate fudge icing as you like (it keeps very well and is nice with ice cream if any is left!). And there you have it - enjoy!

  8. Advice: this cake doesn't fit very easily into any tins, so it's best eaten as quickly as possible to save the trouble of trying to find something to fit it in.


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