Double Chocolate Fudge Brownie With Mocha Sauce |
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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 10 |
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Alright, so it's not for dieters, but can you think of a better way to finish your working week? I can't! The original recipe listed a particular brand of chocolate, but I don't like to help huge multi-nationals with their advertising, so use whatever you like! :) Source: Australian Good Taste - April 2007 Ingredients:
melted butter, to grease |
200 g dark cooking chocolate, coarsely chopped |
150 g butter, chopped |
315 g caster sugar (1 1/2 cups) |
115 g plain flour (3/4 cup) |
35 g cocoa powder (1/3 cup) |
250 g milk chocolate, coarsely chopped |
3 eggs |
cocoa powder, to dust |
double cream, to serve |
200 g dark cooking chocolate, coarsely chopped |
250 ml thickened cream (1 cup) |
2 tablespoons instant coffee granules |
Directions:
1. Preheat oven to 160°C.
2. Brush a 20cm (base measurement) springform pan with melted butter to lightly grease, then line the base and side with non-stick baking paper.
3. Place the dark chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and the mixture is smooth.
4. Combine the sugar, flour, cocoa powder and milk chocolate in a large bowl. Add the dark chocolate mixture and eggs and stir until just combined.
5. Pour into the prepared pan.
6. Bake in oven for 1 hour 20 minutes or until crumbs cling to a skewer inserted into the centre.
7. Set aside for 2 hours to cool.
8. Meanwhile, to make the mocha sauce, place the dark chocolate, thickened cream and coffee in a medium saucepan over low heat.
9. Use a metal spoon to stir until the chocolate melts and the mixture is smooth.
10. Dust the brownie with cocoa powder. Cut into wedges. Divide among serving plates.
11. Top with mocha sauce and double cream to serve.
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