Delia

Chocolate and Hazelnut Brownie Cake - Unlive by Lindsey

Be warned, this is wickedly rich – a chewy, chocolatey, nutty mixture sandwiched together with whipped cream. Great with hazelnuts but you can use other nuts like brazils, or even a mixture.


Serves 8-10

This recipe is from The Delia Collection: Chocolate


Chocolate and Hazelnut Brownie Cake - Unlive by Lindsey
Ingredients
For the cake:
 2 oz (50 g) dark chocolate (70-75% cocoa solids)
 4 oz (110 g) chopped toasted hazelnuts
 4 oz (110 g) butter
 2 large eggs, lightly beaten
 8 oz (225 g) golden granulated sugar
 2 oz (50 g) plain flour
 1 teaspoon baking powder
 ¼ teaspoon salt
To decorate:
 10 fl oz (275 ml) whipping or double cream
 extra toasted nuts, roughly chopped
 cocoa powder, to dust
 Pre-heat the oven to gas mark 4, 350°F (180°C).
Equipment

You will also need a baking tin, 6 x 10 inches (15 x 25.5 cm) and 1 inch (2.5 cm) deep, the base and sides lined with parchment paper. Make sure that the paper stands up at least an inch (2.5 cm) above the edge of the tin.

Method

Place the chocolate and butter together in a large, heatproof bowl fitted over a saucepan of barely simmering water, and allow the chocolate to melt, making sure the base of the bowl doesn't touch the water. Then beat the mixture till smooth, remove it from the heat and simply stir in all the other ingredients till thoroughly blended.

Now spread the mixture evenly into the prepared tin and bake on the centre shelf for 30 minutes. Leave the cake in the tin for 15 minutes to cool, then remove it from the tin, and turn it out on to a cooling tray.

Strip off the lining paper and, when it's absolutely cold, carefully cut the cake in half, down the centre lengthways, so you're left with 2 oblongs.

Now whip the cream until it forms soft peaks and spread half of it thickly along one half. Position the other half on top, then spread the rest of the cream all over the cake, covering it completely. Then decorate with the roughly chopped nuts and, if you like, a dusting of cocoa powder.

If all the cake isn't eaten, to keep it fresh, store inside a polythene container in the fridge.

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