The original recipe by Ann Coo involves using a small 6 to 7 inch pan, Valrhona chocolate and baking at 170 deg C for 20 mins. She said this was a lazy recipe and she's right, because this is only my 2nd recipe blog post in 2025, I ain't got time for using and washing up a mixer! Further, I decided to go all in and change up the pan size and pan all in once without trialling along the way! I expect this to go horribly wrong but what the heck, I don't have time to experiment and try. As such, all proportions have been increased by ⅓ (aka added an extra egg) to account for the bigger pan size (I used my 8inch round).
Ingredients
180g (1 bar) hopped baking chocolate (Valrhona if possible, I only had Cadbury)
40g caramel chips
120g sugar
1.5 tsp vanilla extract
3 large eggs
120g butter
pinch of salt
52.5g plain flour or 80g cake flour
Method
1. Melt butter and chocolate using double boiler. Allow to cool down.
2. Separately, hand whisk eggs and sugar until dissolved. Combine with melted butter and chocolate.
3. Sieve in flour and fold in.
4. Pour the mixture into 8 inch round pan and bake 170 deg C for 30 to 35 mins. (After 30min with good temp control, the top was still wobbly so I switched off the oven and left it inside for a further 5 mins until skewer insert comes out clean.)
5. Let it sit in the pan for 10 minutes then invert onto rack to cool. Serve warm or totally cooled with more granache.
Receipe feedback
By happy accident, my choc bar was only 180g so I topped up with what I thought was meltable choc chips. They turned out to be caramel chips and the result is amazing!
Thankfully I had also cut the sugar otherwise it would be too sweet.
In the end, it was a bit on the sweet side (imagine if I hadn't remove the sugar!) but not cloyingly sweet.
The texture was very fudgey chewy with slight papery crispy top, overall similar to brownie.
I honestly think maybe 6 to 7 inch cake is enough because it's so rich otherwise, it will take a long time for 2 ppl to finish!
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