About the bake
We've called this bake a Dark Chocolate Brownie, but really it’s a traybake using dark chocolate and flavoured with Amarena cherries. This recipe could be a really good festive treat for the family, as you can slice up the traybake into around 12 individual portions. Unlike a brownie we've iced this traybake with a dark chocolate icing.
Method
Step 1:
Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Butter and line an 18 x 28cm (7 x 11 inch) baking tray.
Step 2:
Melt the butter and chocolate in a bowl in a heatproof bowl over simmering water or in a microwave, stirring occasionally.
Step 3:
Off the heat, add both sugars, mixing until well combined. Add a pinch of salt to bring out the flavours.
Step 4:
Add the eggs one at the time until the mixture becomes glossy. Add the almonds, salt, flour, baking powder and cherries and mix well.
Step 5:
Pour the mixture into the tin, level it off and bake for 20 - 25 minutes until set. Leave in the tin to cool.
Step 6:
For the icing, melt the butter and chocolate together in a heatproof bowl over simmering water then mix in the icing sugar.
Step 7:
Trim the cake, then spread the icing on the top of the cold chocolate cake, decorate with a serrated knife, and allow to set.
Step 8:
Finally cut into squares and decorate with cherries and dust with a little icing sugar.
Ingredients
For the cake
- 300g Dark chocolate
- 150g Butter (unsalted) (softened)
- 100g Billington's Unrefined Golden Caster Sugar
- 80g Billington's Unrefined Dark Muscovado Sugar
- 115g Allinson's Plain White Flour
- 4 Egg(s) (free range)
- 1 Egg yolk(s) (free range)
- 115g Almonds (ground)
- 1 Salt
- 1 tsp Baking powder
- 150g Amarena cherries (chopped in half)
For the icing
- 100g Dark chocolate
- 50g Butter (unsalted)
- 2 tbsp Silver Spoon Icing Sugar
For the decoration
- Amarena cherries (a handful)
- Silver spoon icing sugar (to dust)
Utensils
- 18 x 28cm baking tray
- Heatproof bowl
- Saucepan
- Serrated knife
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the cake
- 300g Dark chocolate
- 150g Butter (unsalted) (softened)
- 100g Billington's Unrefined Golden Caster Sugar
- 80g Billington's Unrefined Dark Muscovado Sugar
- 115g Allinson's Plain White Flour
- 4 Egg(s) (free range)
- 1 Egg yolk(s) (free range)
- 115g Almonds (ground)
- 1 Salt
- 1 tsp Baking powder
- 150g Amarena cherries (chopped in half)
For the icing
- 100g Dark chocolate
- 50g Butter (unsalted)
- 2 tbsp Silver Spoon Icing Sugar
For the decoration
- Amarena cherries (a handful)
- Silver spoon icing sugar (to dust)
Utensils
- 18 x 28cm baking tray
- Heatproof bowl
- Saucepan
- Serrated knife