This brownie cake is the perfect dessert for brownie-lovers. Serve with big scoops of ice cream or some lightly whipped cream as an after-dinner treat. It’s the kind of dish that is crying out to be shared with friends and family, but be warned – you’ll be fighting over the last slice! This brownie cake is super quick and amazingly it contains no flour! The ground almonds help to bulk the mixture out a little and give a lovely subtle flavour. Don’t be alarmed if when the brownie cake comes out the oven, the centre slightly wobbles. It will keep the cake gooey and moist. It will also sink a little and crack on the top but this is a great contrast in texture to the sticky interior. For added texture, serve with lightly toasted nuts or some homemade honeycomb.
- To make the chocolate brownie
- 200g dark chocolate
- 175g butter
- 4 eggs, separated
- 200g golden caster sugar
- 100g ground almonds
- zest of 1 orange
- pinch of salt
- ½tsp almond extract
- cocoa, to dust
Preheat the oven to 180C. Grease and line a 20cm spring form cake tin. For the brownie recipe, in a saucepan over medium low heat, melt the chocolate with the butter, remove from the heat and allow to cool.
In another large bowl beat together the egg yolks with 120g of the sugar until pale and creamy. Stir in the ground almonds, orange zest, salt, almond extract and cooled chocolate mixture.
Whip the whites with the remaining 80g of sugar until stiff peaks form. Gently fold through the egg whites into the chocolate mixture. Pour into prepared tin, bake for 30-35 minutes until cooked through, the centre will be slightly wobbly but this will keep it gooey and moist.
Remove from the oven, allow to cool completely in the tin. The cake will puff up in the oven and go down and crack on cooling. Dust with cocoa and serve with cream or ice cream.