The very first brownies I tried, was made by my mum from Nigella's recipe very long time ago. At the beginning I didn't like it, I found it to rich and heavy but with time I learnt to appreciate small piece of this chocolate cake, especially when served still warm with vanilla ice cream. My favorite version of this dessert must contains big pieces of nuts and sour raspberries which stand perfectly against sweet and rich chocolate cake.
(makes 8 portions)
175 g salted butter plus some to grease a cake tin
225 g dark chocolate, I used 75 % cocoa
200 g caster sugar
3 medium eggs
65 g plain flour
50 g walnuts
10 raspberries
Fresh strawberries or raspberries to decorate
Fresh strawberries or raspberries to decorate
Preheat the oven to 180°C. Grease a 20-25 cm cake tin. Place butter, chocolate and caster sugar in a pot and melt over the medium heat, stirring gently. Leave it on the side to cool. Separate egg whites and yolks and place them in 2 bowls. Whisk egg yolks into the chocolate mixture and add flour and walnuts. Beat egg whites until stiff and fluffy. Carefully, using a spatula fold egg whites foam into chocolate mixture. Transfer into previously preapared cake tin, top with raspberries and bake for around 35 minutes. Dust with icing sugar or cocoa. Taste the best (obviously) with vanilla ice cream.
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