Well these are pretty good – A little like a Brownie but somehow more indulgent….maybe it is because they’re full of chocolate, with a little bit of coffee and then a whole lot more chocolate melted over the top PLUS a dusting of icing sugar! Bake, hide, enjoy!! My dad had to have 2 for dessert today to really decide whether he liked them… !!
Ingredients:
150ml of double cream
150g of dark chocolate
2 dessert spoons of coffee
2 eggs
2 teaspoons of vanilla extract
300g of light muscovado sugar
200g of plain flour
25g of cocoa powder
1 teaspoon of baking powder
Method:
•Preheat the oven to 170°C/Fan 160°C/Gas 3
•Grease and line the base and sides of a 28cm by 22cm baking or roasting tin – then grease the paper also.
1) Pour the cream into a saucepan and bring it just to the boil. Remove from heat, leave to cool for a minute or two then add the butter, chocolate and coffee and leave until melted – stir occasionally. Leave to cool.
2) Beat the eggs, vanilla and sugar together until foamy in a bowl. Stir in the cream mixture, sift in the flour, cocoa and baking powder and mix together until it is all well combined.
3) Turn in to your prepared tin and spread to the edges. Bake for around 30 minutes until the surface is just firm. Leave to cool in the tin.
For the frosting:
75g of sugar
100g of dark chocolate – in pieces
75g of butter
25g of icing sugar – sifted
Method:
1) Heat the sugar in a small pan with 2 tablespoons of water until dissolved – it doesn’t take too long. Leave to cool for 2-3 minutes
2) Then stir in the chocolate and the butter until melted, add the icing sugar – make sure you sift it!
3) Spread thickly over the cooled cake and leave to set before cutting.
♥ I dusted my squares with icing sugar but you could also use vermicelli, grated chocolate or a chocolate drizzle – whatever takes your fancy really, mix it up!
With a Hint of Lemon 