CUPBOARD LOVE CAKE
Was a tweaked recipe for Fabian from my favourite Brownie recipe.
In the cupboard we discovered bars of dark chocolate, hidden behind bags of flour and caster sugar
In the fridge … Welsh butter
On wooden shelves sticky-sticky cherries in a plastic pot, a jar of pistachio nuts
And cocoa powder, baking powder, some chilli powder and the whitest, fattest duck eggs ever.
Mixed together this made a Birthday Boy … A Happy Teenager
INGREDIENTS: Makes one 15cm cake ~ Cooking Time: 45-50 min
110g unsalted butter
150g dark chocolate
170 g caster sugar
2 eggs beaten
55g plain flour
30g cocoa powder
1/2 tsp baking powder
200g glace cherries
small handful of pistachio nuts
METHOD
Preheat the oven to to 180C/Fan 160C/Gas 4.
Line a small deep 15cm cake tin with baking parchment.
Melt the butter and chocolate over a low heat. Stir in the sugar, then remove from the heat and cool to room temperature.
Stir in the eggs.
Sift the flour, cocoa and baking powder together and then fold into the chocolate. Stir in the cherries, pistachios and chilli powder.
Scrape the mixture into the tin and bake for about 45-50 minutes depending on your oven.
After 30 minutes place a skewer in the centre of the cake … if it comes out clean it’s cooked.
Allow to cool before cutting.
I sprinkled a few chilli flakes over the top, because I could.
Then … we ate it with chocolate inspiration ice-cream … scrummy!
Sourced from ~ FLAVOUR a world of beautiful food
