Salted caramel brownies
Prep: 20 mins
Cook: 30 mins
Ingredients
- 200g unsalted butter, plus a little extra for greasing
Method
1. Heat oven to 180C/160C fan/gas 4. Grease then line a 23cm square tray bake tin with baking parchment. Melt the butter in a medium pan, break in all the chocolate, then remove the pan from the heat and wait for the cubes to melt.
2. In a small bowl, mix 175g of the caramel with 1 tsp sea salt – it will loosen up. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric hand mixer or balloon whisk until even.
3. Whisk in the chocolate and butter. In another bowl, combine the flour, cocoa and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
4. Pour half the brownie batter into the tin and level it with a spatula. Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
5. Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin. Let it cool completely in the tin, then cut into squares.
Espresso, Chocolate & Chilli Cake With Coffee Cream
Prep: 20 mins
Cook: 40 mins-45 mins
The warmth of coffee and chilli combine beautifully with chocolate in this impressive dinner party.
Ingredients
- 3 tbsp plain flour, plus extra for the tin
300ml double cream
1 tbsp instant espresso powder
3 tbsp plain flour, plus extra for the tin
250g dark chocolate, broken into pieces
250g salted butter, softened and chopped, plus extra for greasing
1 tbsp instant espresso powder
2 red bird's-eye chillies, deseeded and finely chopped
¼ tsp chilli powder (optional)
6 mediumeggs
4 tbsp brown sugar
175g caster sugar
½ tsp cream of tartar
4 tbsp ground almonds
cocoa powder, to serve
For the coffee cream
300ml double cream
1 tbsp instant espresso powder
Method
1. Heat oven to 180C/160C fan/gas 4. Grease a 22cm spring form cake tin with soft butter and line the bottom with baking parchment. Shake a little flour around the buttered edges.
2. Melt the chocolate and butter together over a pan of simmering water, or in a microwave. Once melted, whisk together until smooth and add the espresso powder and chillies and chilli powder, if using. Whisk the egg yolks with the brown sugar and caster sugar, either in an electric mixer or with an electric hand whisk, for 5-10 mins until thick and pale. In a separate bowl, using a clean whisk, beat the egg whites and cream of tartar until soft rounded peaks form.
3. Pour the chocolate mixture onto the beaten yolks and sugar, and gently mix until smooth. Add the almonds and flour and mix again. Spoon the egg whites into the chocolate mixture and gently fold together. Pour the batter into the prepared tin and bake for 40-45 mins until the cake is set but with a slight jiggle in the centre. (If the cake is starting to brown too quickly, cover with a piece of baking parchment.)
4. Leave to cool in the tin – it will sink a little as it cools. Run a knife around the inside of the cake tin to loosen. Remove the baking parchment and place on a cake stand. Whisk the cream and espresso powder until soft peaks form. Serve on the side or spoon on top of the cake dusted with a little cocoa powder.
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