Preparation time: 15 minutes
Cooking time: 30 minutes
180 g (6 oz) dark chocolate (at least 60% cocoa)
160 g (5½ oz) butter (or vegetable margarine)
280 g (10 oz/1¼ cups) sugar
150 g (5½ oz) gluten-free flour mix
100 g (3½ oz/1 cup) pecans, chopped
Preheat oven to 180°C (350°F/Gas 4).
In a medium saucepan, gently melt the chocolate and butter together and mix well. Allow to cool.
Whisk the eggs and sugar together, then add them to the melted chocolate mixture, whisking to combine.
Add the flour mix while continuing to whisk to avoid lumps. Pour the mixture into a round 20 cm (8 inch)
cake tin. Scatter the chopped pecans on top and bake for 25–30 minutes or until the brownie has set but the centre is still a little soft and melting.
SKIN-GLOW SMOOTHIEOn February 10, 2017
These cakes are a play on the original (and wonderful) Middle Eastern Orange Cake from the one and only Elizabeth David. Making use of seasonal mandarins and with the addition...On March 24, 2016
Oh how they love walnuts in the Caucasus and how they love their Alycha plums, which are turned into a lovely sour sauce. Prunes will never be the perfect match;...On July 24, 2015
Serves 8 • 280 calories per servingOn June 26, 2015
Serves 4 Preparation: 10 minutes, plus chilling timeOn March 24, 2017
The brilliant thing about these little French butter cakes is that they age so well but, if you eat them soon after they come out of the oven, you’ll catch...On December 15, 2017