Zutaten für Rich Chocolate Brownie Cake
- Caster Sugar
- Self Raising Flour
- Dark Cocoa
- Pistachio Nut
- Dark Chocolate
- 200g (1 cup) softened unsalted butter
- Vanilla Essence
- 4 large eggs
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Zubereitung von Rich Chocolate Brownie Cake
- Preheat oven to 180°C (350°F).
- Grease and flour a deep 20cm (8-inch) square or round cake pan. Line the base and sides with baking paper, ensuring it extends slightly over the edges for easy removal.
- In a large bowl, whisk together 200g (1 1/2 cups) granulated sugar, 170g (1 1/2 cups) all-purpose flour, 70g (1/2 cup + 2 tbsp) unsweetened cocoa powder, and 100g (1 cup) chopped walnuts or pecans.
- Add 200g (1 1/2 cups) chopped dark chocolate (70% cacao or higher) and mix until combined.
- Make a well in the center of the dry ingredients.
- In a separate bowl, whisk together 200g (1 cup) softened unsalted butter, 1 tsp vanilla extract, and 4 large eggs until light and fluffy.
- Gradually pour the wet ingredients into the well of the dry ingredients, mixing gently until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached (it shouldn't be completely clean, as this is a fudgy brownie).
- Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
- Once cooled, slice and dust with powdered sugar or your favorite chocolate ganache for an extra touch of decadence.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
70g
Fat
58g
Carbs
8g
