Alastair Hendy's Thyme and Stem Ginger Brownie Cake
Over a year ago
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Ingredients
- butter for the cake tin
- 360g dark chocolate, minimum 70% cocoa solids
- 250g unsalted butter
- 4 medium eggs
- 300g soft brown sugar
- 80g plain flour, sifted
- 1tsp baking powder
- 2tsp dried thyme
- 4tbsp chopped stem ginger (drained of syrup)
- 100g dark chocolate
- 30g unsalted butter
- 2tbsp double cream
Accompaniment
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Description
Best choc + stem ginger + inspired pinch of thyme
Method
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1
1. Lightly butter a 20cm square cake tin 6cm deep and line the base and sides with baking paper. Preheat the oven to 160C/140C fan/310F/gas 2½. Chop or break up half the chocolate for the cake and melt this, with the butter, in a bowl set over a pan containing a little simmering water. Stir to combine, and leave to cool.
2. Chop the remaining 180g chocolate into small pieces. Using an electric hand whisk, beat the eggs with the sugar until pale and golden, then fold in the remaining cake ingredients, the melted chocolate mixture, and the chocolate pieces, until combined.
3. Spoon the mixture into the lined tin, transfer to the oven and bake for 1 hour 40 minutes or until the mixture is just firm on top. Remove to a rack and allow to cool completely in the tin, then unmould and discard the paper.
4. Finish with the glaze: chop and melt the 100g chocolate as before. Stir in the butter and the cream until combined and glossy. Leave to cool a little until thickened but still spreadable.
5. Spread the glaze loosely over the brownie cake, allowing it to trickle where it will. Serve the cake cut into squares.
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