Yeah, it was an accident actually. It wasn’t meant to be a brownie, just a simple chocolate cake but went deliciously wrong. I wasn’t sorry. And michelin-man definitely wasn’t sorry too. He was too happy being appointed the taste-tester for my little baking accidents. I feel so lucky to have him!
If you ever look at recipes on how they tell you to make chocolate ganache icing, sounds as complicated as rocket-science to me. Part of the fun of living in a faraway neverland like this is constantly being pushed to be creative. Okay, so if I can’t get to buy the ingredients the rocket scientists tell me to, that would leave me with two options: get the pastry chef from deli shop downstairs to make them or make one with whatever I have in the kitchen. I chose the latter. Saves me from the headaches of having to deal with one of Murphy’s Laws … you know those “if anything can go wrong, it will” or “every solution breeds new problems”. To this day, I still believe that Murphy had lived in China or he probably found Murphy’s Law in China…. or better yet, he’s Chinese!
SIMPLE CHOCOLATE CAKE a.k.a brownie
* 125g butter, chopped
* 2 tsp instant coffee powder
* 3/4 cup (185ml) water
* 100g dark cooking chocolate, chopped
* 1 cup (200g) brown sugar
* 1/2 cup (75g) self-raising flour
* 1/2 cup (75g) plain flour
* 1/4 cup (30g) cocoa powder
* 1/4 cup (30g) almond meal
* 1 egg, lightly whisked
1.) Preheat oven to 160°C. Grease the cake pan
2.) Place butter, coffee, water, chocolate and sugar in a saucepan over low heat. Cook, stirring 2-3 mnts or
until butter & chocolate melt and mixture is smooth.
Remove from heat and set aside for 5 minutes to cool slightly.
3.) Transfer mixture to a bowl. Sift the combined flours & cocoa powder over the chocolate mixture
4.) Add the almond meal. Use a balloon whisk to gently fold the flour into the chocolate mixture.
5.) Add the egg and stir to combine.
6.) Pour cake mixture into the prepared pan. Bake for 1 hour or so
7.) Remove from oven, set aside for 30 mnts before turning on to a wire rack to cool completely.
Notes & tips
It is important to cool the warm chocolate mixture before adding the remaining dry ingredients and egg. This cake is best left in its pan to cool before turning on to a rack. Densely textured cakes, such as this, are more delicate when hot and can easily split if turned out too early.