On Sundays I bake. Some people go hiking, some go to the gym…I bake, and I love it!
I enjoy creating something from the scratch, especially when it’s something like the ever-popular brownie cake.
Blackberries and raspberries, which I used on Sunday, contrast wonderfully with the rich, dark chocolate so if you think of baking a tempting teatime treat, this is THE cake!
To make this scrumptious brownie cake, you need;
- 250g dark chocolate, I used 75% Cacao dark chocolate
- 100g unsalted butter
- 30g brown sugar
- 30g icing sugar
- 4 eggs
- 2 tbsp plain flour
- pinch of salt
For the cream;
- 300ml milk
- 3 yolks
- 1 vanilla pod
- 60g icing sugar
- 4 tbsp flour
- 100g unsalted butter + 50g icing sugar
- 2 boxes of raspberries
- 1 box of blackberries
Now, for the very first time I created a video which shows how to make this delicious Chocolate Brownie Cake with Raspberries and Blackberries.
All the ingredients and method are shown below. I hope you will enjoy it as much I do :)
Preheat the oven to 180C. Grease you baking tin and line with baking parchment or sprinkle with the finely grinded breadcrumbs. Melt the butter and chocolate in a heatproof bowl over a small amount of simmering water. Remove from the heat, add brown sugar, 4 yolks and flour. Whisk it until smooth. Now beat egg whites with a pinch of salt until mixture has thickened and turned pale. Mix icing sugar into the mixture. Now pour the brownie into the tin and bake in the centre of the oven for 40 minutes. It’s ready when the edges are firm but the middle is soft to the touch. Leave the brownie cake to cool.
Put milk and the vanilla pod seeds into a small saucepan and bring to a boil. Then leave to cool for 8 minutes – milk should develop this fabulous vanilla flavour. In the meantime, whisk the yolks with icing sugar until pale. Now mix in the flour. Bring the milk to a boil again and then gradually add it to the yolks mixture and mix until combined well. Now pour everything into the small saucepan and heat gently until thickened, taking care not to burn the cream. Leave to cool.
In the meantime, beat soft butter with icing sugar until pale. Now gradually stir in the cream. Add raspberries. Spread the creamy mixture over the top of the cake, decorate with raspberries and blackberries and dust with icing sugar for the finish touch.