I have been fortunate enough to receive some 100% locally produced dark chocolate from my aunt, which she dragged home from her trip to Peru, just with my cakes in mind. 🙂 Therefore, the first thing I’m doing with this deliciousness is my favourite cake: Brownies.
Because the chocolate is so dense, the brownie doesn’t need much and with a little dulcey chocolate, nuts and caramel for company.
100% DARK CHOCOLATE BROWNIE
115 G BUTTER
60 G 100% DARK CHOCOLATE
200 G SUGAR
2 M/L EGGS
½ TSP VANILLA SUGAR
50 G WHOLE HAZELNUTS
65 G FLOUR
1/4 TSP SALT
50 G ROUGHLY CHOPPED DULCEY CHOCOLATE
50 G ROUGHLY CHOPPED DARK CHOCOLATE 60%
Line a 20 x 20 cm mould with baking paper, let it hang slightly over the edge and butter it thoroughly.
Preheat oven to 160 degrees celsius.
Melt butter and chocolate, stir it into a glossy mixture.
Mix in sugar and vanilla sugar.
Add the eggs one at a time.
Stir in hazelnuts, dark and dulcey chocolate.
Sift flour and salt into the batter and fold it in with a rubber spatula.
Pour the batter in the prepared mould, distribute dollops or stripes of the caramel on top.
Bake the cake for 25-30 min until it has just set in the middle and is no longer wobbly. A toothpick, inserted into the middle, should come out with a little bit of batter sticking to it.
Let the brownie cool completely in the mould before removing it by lifting it up with the baking paper.