The first recipe from my "Cuisine Au Lit" (or "Cuisine Holly") will be dark chocolate brownies. Yum yum!
Ingredients:
70g margerine
100g dark chocolate
100g caster sugar
30g cocoa powder
1 teaspoon of vanilla essence
1 large egg
30g self-raising flour (plain flour will do)
Boiling water
Extra margerine for greasing the tin
Equipment:
Large bowl
Large shallow dish
Weighing scales
Wooden spoon
Small or medium cake tin, any shape
Oven
Oven glove(s)
Sharp knife or skewer
Wire rack
Airtight tin
To serve:
(all optional)
Sharp knife
Small plates or napkins
Icing sugar and sieve
Raspberries and / or blackberries
Double cream or vanilla ice-cream (and ice-cream scoop)
Hot chocolate sauce (see Recette 2)
Method:
1. Pour the boiling water into the large shallow dish. Never cook bare-footed!
2. Place the large bowl into the large shallow dish of boiling water.
3. Place the dark chocolate (broken into small pieces) and margerine in the bowl.
4. Leave until melted.
5. Pre-heat the oven to 160 degrees Celsius.
6. Add the caster sugar to the bowl.
7. Combine the melted chocolate, melted margerine and sugar using the wooden spoon.
8. Remove the bowl from the dish of boiling water.
9. Add the cocoa to the bowl and combine.
10. Add the vanilla essence and egg to the bowl and mix well.
11. Add the flour to the bowl and beat the mixture until it is glossy.
12. Grease the inside of the cake tin using the extra margerine.
13. Pour the mixture carefully from the bowl into the cake tin.
14. Place the cake tin on the middle shelf of the pre-heated oven.
15. Cook for 15 minutes at 160 degrees Celsius.
16. Use the oven glove(s) when touching the hot cake tin, insert the sharp knife or skewer into the centre of the cooked brownie. If it comes out not quite clean, the brownie is cooked. If uncooked mixture oozes out of the piercing, cook for a further 5 minutes at 140 degrees Celsius (the oven will have cooled to this temperature from opening the door to check on the brownie).
17. Use the oven glove(s) to remove the hot cake tin from the oven. Place on a heatproof surface and leave to cool for 10-20 minutes.
18. The tin may still be hot. Remove the cooked brownie carefully from the tin.
19. (a) At this point you may wish to serve the brownie warm. Cut into square portions with the sharp knife and add either vanilla ice-cream or double cream and, if you wish, raspberries, blackberries and / or hot chocolate sauce (see Recette 2).
19. (b) If you wish to serve the the brownie cool:
(i) Place it on a wire rack in a dry place and leave until it is cool
(ii) Transfer the cool brownie to an airtight tin until you wish to serve (it will last up to 5 days, but for maximum moistness should be eaten within 3 days)
(iii) When you wish to serve the brownie, cut it into square portions and place each one on a small plate. Sift icing sugar through the sieve over the portion of brownie. If you wish, serve with double cream, raspberries, blackberries and / or hot chocolate sauce (see Recette 2).
20. Enjoy your brownies and don't forget to share!
xx
Cuisine Au Lit - pour ce qui ont les petites oreilles...
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