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chocolate and hazelnut brownie cake


be warned, this is wickedly rich - a chewy, chocolately, nutty mixture sandwiched together with whipped cream. great with hazelnuts, but you can use other nuts, like brazils, or even a mixture. posted in response to a request from delia's chocolate book.


# # # # # #


  1. You will also need a baking tin
  2. 6 x 10 x 1 inch deep
  3. The base and sides lined with parchment paper
  4. Make sure the paper stands up at least an inch above the edge of the tin
  5. Pre-heat the oven to gas mark 4
  6. 350f
  7. "place the chocolate and butter together in a large
  8. Heatproof bowl fitted over a saucepan of barely simmer water
  9. And allow the chocolate to melt
  10. Making sure the base of the bowl doesnt touch the water"
  11. Then beat the mixture until smooth
  12. Remove it from the heat and simply stir in all the other ingredients till thoroughly blended
  13. Now spread the mixture evenly into the prepared tin and bake on the centre shelf for 30 minutes
  14. Leave the cake in the tin for 15 minutes to cool
  15. Then remove it from the tin
  16. And turn it out on to a cooling rack
  17. "strip off the lining paper
  18. And
  19. When its absolutely cold
  20. Carefully cut the cake in half
  21. Down the centre lengthways
  22. So you are left with two oblongs"
  23. Now
  24. Whip the cream until it forms soft peaks and spread half ot it thickly along one half of the cake
  25. Position the other half of the cake on top
  26. And then spread with rest of the cream all over the cake
  27. Covering it completely
  28. Then decorate with the roughly chopped nuts and
  29. If you like
  30. A dusting of cocoa powder
  31. "if all the cake isnt eaten
  32. To keep it fresh
  33. Store inside a polyurethane container in the fridge"

Step 12

Total Time in Minute 45

Ingredients Count 11

cooking chocolate and hazelnut brownie cake

See More Relate Photo


Dark chocolate

Toasted hazelnuts



Granulated sugar

Plain flour

Baking powder


Whipping cream


Cocoa powder

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