Recipe

Chocolate And Hazelnut Brownie Cake Recipe

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Ingredients

Directions

Step #1 You will also need a baking tin, 6 x 10 x 1 inch deep, the base & sides lined with parchment paper.
Step #2 Make sure the paper stands up at least an inch above the edge of the tin.
Step #3 Pre-heat the oven to gas mark 4, 350°F (180°C).
Step #4 Place the chocolate & butter together In a large-ish, heatproof bowl fitted over a saucepan of barely simmer water, & allow the chocolate to melt, making sure the base of the bowl doesn't touch the water.
Step #5 Then beat the mixture until smooth, remove it from the heat & simply stir in the all the other ingredients till thoroughly mixed.
Step #6 Now spread the mixture evenly into the prepared tin & bake on the centre shelf for 30 mins.
Step #7 Leave the cake in the tin for 15 mins to cool, then remove it from the tin, & turn it out on to a cooling rack.
Step #8 Strip off the lining paper, carefully cut the cake in half, and, when it's absolutely cold, down the centre lengthways, so you are left with two oblongs.
Step #9 Now, whip the cream until it forms soft peaks & spread half ot it thickly along one half of the cake.
Step #10 Position the other half of the cake on top, & then spread with rest of the cream all over the cake, covering it completely.
Step #11 then decorate with the roughly sliced nuts and, if you like, a dusting of cocoa powder.
Step #12 If all the cake isn't eaten, to keep it fresh, store this inside a polyurethane container in the fridge.
Enjoy the Chocolate & Hazelnut Brownie Cake recipe

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