Chocolate Brownie Gateau
Source of Recipe
net
List of Ingredients
Chocolate Brownie Gateau
(Firesong says: "I have tried this. It is dangerously rich. If you are going to make it in company ensure you are good friends. All that chocolate goes everywhere.")
Serves 14-16 (or 4 greedy guts)
For Cake
450g/1Lb Plain Chocolate
225g/8oz unsalted butter
3 eggs
225g/8oz light muscovado sugar
75g/3oz self raising flour
1tsp vanilla extract
175g/6oz pecans, roughly chopped.
For the Filling
150ml/ 1/4 pint double cream
100g/4oz plain chocolate (in pieces)
For the Chocolate Curls
100g/4oz plain chocolate
100g/4oz white chocolate
Preheat the oven to 190C/375F/Gas 5. Grease and base-line two round 18cm/7in sandwich/cake tins. Roughly chop 100g/4oz of the chocolate and set aside.
Break the remaining chocolate into pieces and melt, in a bowl, over hot water with the butter. Beat together the eggs and sugar. Stir in the melted chocolate. Sift the flour and stir in with the vanilla extract, the chopped nuts and chopped chocolate.
Divide between the tins and bake for about 30 mins until the surface has a sugary crust and feels firm. Loosen edges with a knife and turn upside-down on to a wire rack covered with greaseproof paper. Leave the cakes in the tins until cool, then remove the tins.
Put the cream in a pan with the plain chocolate and heat gently until the chocolate melts. Cool, then whisk until stiff and use to sandwich the cakes together.
Make the chocolate curls: melt the plain and white chocolate in separate bowls. Using a teaspoon, place thin lines of white chocolate on to a marble slab or clean smooth baking sheet, leaving a gap of the same width between the lines. Fill the gaps with plain chocolate; leave to set. When just set but not brittle, push a sharp knife across the surface at an angle of about 45 degrees, or use a clean paper stripping knife held at a slightly lower angle. Decorate the top of the cake with curls.
Recipe
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