If you want something totally sinful this is the cake for you. It is like a brownie in the center, chewy and it will stay moist for days, that’s if it can last that long in your house.
I found the original recipe on one of Donna Hay’s cooking shows. I needed to change it because I am unable to find Hershey’s Cocoa Powder here. What they sell in the supermarkets is called Cocoa but it has milk solids and sugar added so the chocolate flavor is lost compared to regular old Hershey’s Cocoa. What I did was replace the cocoa powder with a Superior Chocolate bar. If anyone knows where I can find Hershey’s Cocoa in Guayaquil let me know and I will make a detour there the next time we are taking a trip up.
Chocolate Brownie Cake:
- 150 g or 1 1/2 sticks of butter (do not use margarine this recipe needs the butter)
- 1 Cup White Sugar
- 180 grams or 3/4 of a large 240 g Superior Chocolate Bar
Melt butter (do not boil just heat) and add sugar to dissolve add crumbled chocolate bar and mix until well blended – The sugar will not completely dissolve.
- 3 eggs
- 1 Tablespoon vanilla
Combine eggs and vanilla and add to the chocolate mixture
- 1/2 Cup plus 1 Tablespoon of white all-purpose flour
Add the flour and whisk until well blended. Spoon into an 8″ spring-form pan where the bottom has been lined with wax paper. I use a bit of vegetable shorting under the wax paper and around the sides of the pan as well.
Bake for 35-40 minutes at 160c until a toothpick/skewer inserted in the center comes out pretty clean, it should not be really wet but a few crumbs may stick and that is okay. Cool, remove from spring form pan, remove wax paper from bottom and serve with vanilla ice cream. Or just sprinkle with powdered sugar (Azucar Impalpable).