This is a sophisticated brownie-style cake that leans heavily on decadence. It's a perfect birthday cake, with a two-finger sliver more than enough for most — though not all. I first cooked this in my very early days in professional kitchens, and it has featured on countless menus over the years.
Ingredients
- 180g unsalted butter, diced, plus extra for greasing
- 180g dark chocolate melts (buttons) (70% cocoa)
- 3 eggs
- 200g caster sugar
- 1 tsp natural vanilla extract or paste
- 110g (¾ cup) plain flour, sifted
- 1 tsp salt flakes
- 120g toasted walnuts, chopped, plus extra to garnish
- nut praline, to garnish
- chocolate balls, to garnish (optional)
For the chocolate ganache
- 300g dark chocolate (68–70% cocoa), chopped
- 40g unsalted butter, chopped
- 140ml thickened cream, at room temperature
Preparation
Step 1: Preheat the oven to 180C. Grease a 22–24cm springform cake tin and line with baking paper.
Step 2: Add the chocolate and butter to a heatproof bowl and place over a saucepan of simmering water for about 5 minutes, ensuring the bowl doesn't touch the water. When two‑thirds of the chocolate has melted, stir through twice. Remove the bowl to finish melting the chocolate in the residual heat.
Step 3: Using an electric stand mixer, whisk the eggs, sugar and vanilla on medium–high speed until light and fluffy, about 5 minutes. Add the flour and salt and beat to combine. Fold the chocolate through, then the nuts.
Step 4: Pour into the cake tin and bake for 20–25 minutes, until firm to the touch. Cool completely in the tin before unmoulding.
Step 5: To make the chocolate ganache, add the chocolate and butter to a heatproof bowl. Set the bowl over a saucepan with a little simmering water in it, ensuring the bowl doesn't touch the water. Leave to stand for about 5 minutes. Remove the bowl and set aside for 3 minutes, before stirring the mixture a couple of times. Once the chocolate has fully melted, mix the cream through until evenly incorporated.
Step 6: Spread a layer of ganache on the cake. Sit for 5 minutes to set a little, then coat again and leave to set before serving. Sprinkle over the extra nuts, walnut praline and chocolate balls, if you like, to garnish. The cake will keep in an airtight container at room temperature for up to 5 days.
Serves 6-8
This is an edited extract from Cook: Sweet by Karen Martini, published by Hardie Grant Books.
