Chocolate brownie cake

by Barry Lewis

Prep time
10 mins
Cook time
35 mins


220g dark chocolate

180g caster sugar

180g butter

80g plain flour

3 eggs

50g chopped hazelnuts

icing sugar to finish

This chocolate brownie cake is amazing – just like you! Well it is stonkingly good and surprisingly easy with just 6 core ingredients (well you can omit the nuts too to make 5)… plus a little icing sugar on top to dust! Delicious still warmed straight from the oven, you are going to want to try and make this…. Sharing is optional.

Pre-heat your oven to 180c fan or equivalent see cooking oven conversion charts.

Over a bowl of simmering water melt the chocolate, butter and sugar together. Ensure that the bowl does not touch the simmering water, just steam it through gently stirring as you go to mix through the chocolate, butter and sugar until it is one chocolate sauce looking mixture. Remove from the heat and allow to cool.

Meanwhile separate your eggs. Put the yolks into one bowl and the whites into the other. Whisk the egg whites until light and foamy and leave to one side. Add the egg yolks to the slightly cooled chocolate mix with the plain flour and hazelnuts (optional) mix through until well coated before folding in the egg whites.

Mix this through well until a consistent colour and consistency is achieved. Pour this into a greased and lined 20cm cake tin and bake for 35 minutes or until a crust is formed on the top of the brownie. Allow to cool before removing from the tin and finishing with a good old dust of icing sugar!

Related recipes