Cupboard Love Recipe


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


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

Vicky Bhogal

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