I am a sucker for chocolate brownies, which is probably (definitely) why I’m constantly developing new varieties. This recipe is one I’m particularly pleased with; the balance of sweet, nutty and salty flavours is just right and the crunchy hazelnut rye topping is a welcome contrast to the fudgy brownie centre. It’s worth noting I now use browned butter and rye flour as standard in my brownies; the depth of flavour and savoury note is unrivalled (in my humble opinion).
For the crumble
- 50g unsalted butter
- 100g rye flour
- 50g hazelnuts
- 50g light brown soft sugar
- generous pinch sea salt
For the brownie
- 150g 80% dark chocolate
- 100g 70% dark chocolate
- 250g unsalted butter
- 3 eggs plus 1 egg yolk
- 100g dark brown soft sugar
- 75g caster sugar
- 100g rye flour
- 75g milk chocolate, roughly chopped
- 75g white chocolate, roughly chopped
- 75g hazelnuts, toasted and roughly chopped
- Preheat the oven to 180c and line a baking tray. Place all the crumble ingredients, except the hazelnuts, in a bowl and rub together with your fingertips until crumbly in consistency (a few clumps is fine- in fact this just adds more texture to the finished brownies). Stir the hazelnuts through, tip onto the lined tray and spread out in one even layer. Place in the freezer for 10 minutes to firm up, then pop straight into the oven for about 10 minutes, or until slightly golden and starting to crisp. Set aside.
- Now start on the brownies. Line a brownie tray (mine is around 9×9 inches) with baking paper. Roughly chop the dark chocolate and tip into a large heatproof bowl. Cube the butter and pop it into a saucepan. Gently heat until foaming, nutty and starting to brown on the bottom, then pour all over the chocolate. Let it sit for a moment, then stir until smooth and glossy.
- Place the eggs, yolk and sugars in a large bowl (or bowl of a stand mixer with paddle attachment). Beat until very light, voluminous and pale in colour, then fold in the chocolate mixture, followed by the rye flour and salt. Finally, stir in the chopped chocolate and hazelnuts. Scrape the batter into the lined brownie tray and finish by sprinkling the crumble all over the surface.
- Bake for 25-35minutes, or until the top is set but a very faint wobble remains in the centre. Leave to cool completely then slice up and serve.
Crisp choux pastry, sharp roast rhubarb with a hint of vanilla, and butterscotch-sweet caramelised white chocolate cream; a delicious combination you’ve got to try, and a great way to celebrate seasonal British produce (and millennial pink… *sigh*).
Ingredients (makes 10-12)
For the choux
- 85g unsalted butter
- 220ml water
- 100g plain flour
- 3 eggs
- pinch of salt
For the filling
- 250g white chocolate (make sure it’s at least 30% cacao)
- 300ml double cream
- Pinch salt
- 4 thick stems rhubarb
- 3tbsp caster sugar
- 2 vanilla pods or 1tsp vanilla extract
- Juice and zest 1 lemon
For the topping
- 100g icing sugar
- Enough of the rhubarb syrup (leftover from roasting the rhubarb) to create an icing with a drizzle-consistency
- Dried rose petals (optional)
- Candied rhubarb ribbons (optional) (I make these by creating ribbons of rhubarb with a peeler, which I then simmer in a simple 2 parts sugar: 1 part water syrup for 5 minutes before draining off any excess liquid and cooking at 160c for 10-15 minutes, or until dried out, on a lined baking tray)
- To make the choux put the water, butter and salt in a saucepan set over a medium heat (do not let it boil at this stage). Meanwhile, sieve the flour to remove any lumps. When the butter has melted into the water, increase the heat and bring to a rolling boil, then tip in the flour and stir vigorously until you have a smooth paste-like mix which comes away from the edges of the pan. Continue to stir for another minute to cook out the rawness of the flour, then tip into a clean bowl and close cover with cling film (this eggless stage is known as a ‘panade’). Leave to cool to room temperature.
- Preheat the oven to 190c. Line 2 large baking trays with greaseproof paper.
- Once the panade has cooled it’s time to add the eggs; whisk in a jug to break them up then very gradually add into the panade while beating with electric beaters. Stop adding the egg (you might have a little leftover) when the smooth, lump-free mixture reluctantly drops off the end of a spoon. Pile the choux mix into a piping bag, fitted with a large round nozzle.
- Pipe 10-12 doughnut shapes onto the prepared baking trays, leaving room for expansion. Bake the choux for 20-25 minutes or until crisp and golden, then skewer each one and return to the oven for around 10 minutes or until the middles have completely dried out. Set aside to cool and reduce the oven temperature to 180c.
- Slice the rhubarb into batons and toss in the caster sugar, lemon juice and zest and vanilla. Roast for 10-15 minutes in a high sided baking tray until the pieces are tender but still retain their shape. Set aside to cool and reduce the oven temperature to 120c.
- Chop up the white chocolate and scatter on a lined baking tray in an even layer. Place in the oven to allow the chocolate to melt for 10 minutes, then stir/turn and return to the oven for another 10 minutes. Repeat this step 2-3 more times until the chocolate reaches a deep golden colour, then scrape into a bowl and mix in a splash of cream to loosen the consistency (it can get a little grainy at this stage so pass through a sieve if necessary). Leave to cool.
- Once the white chocolate has cooled, place in a bowl (or bowl of a stand mixer with whisk attachment) and add in the cream and salt. Whisk until pipe-able.
- Slice the cooled choux nuts in half horizontally and pipe in a generous helping of caramelised white chocolate cream. Slice the roast rhubarb pieces thinly and arrange these on top of the cream, then pop the choux lid on top.
- For the pink icing, pour the cooking syrup from the rhubarb tray into the icing sugar and mix to create a smooth drizzle-like consistency (add in a little water if you don’t have enough syrup). Spoon this over the filled choux-nuts and garnish with edible petals and rhubarb ribbons.
These fudgy brownies incite frenzied eating in my house; they barely saw the light of day when I made them last and half my family were out… It’s hardly surprising they are so addictive though- white chocolate matches brilliantly with fresh cherry compote (particularly when accompanied by a very generous glug of slightly unseasonal brandy).
For the compote:
- 300g cherries (stones removed)
- 2tbsp caster sugar
- 1tbsp water
- large glug brandy (this amount is totally down to your taste)
For the brownies:
- 300g dark chocolate
- 200g butter
- 2 eggs
- caster sugar
- 225g plain flour
- 200g white chocolate chunks
- Start by making the compote. Roughly chop the cherries. Place in a pan along with the sugar, water and brandy. Heat gently, stirring occasionally, until the cherries become soft and the syrupy liquid starts to thicken (about 10 minutes). Once the consistency is somewhat jam-like, taste and add more brandy if you like (you can leave out the brandy entirely if it’s not your jam- ha.). Set aside to cool.
- Preheat the oven to 170c. Grease and line a brownie tin (around 22x22cm is perfect).
- Place the butter and dark chocolate in a heatproof bowl and set over a pan of gently simmering water (don’t let the water touch the base of the bowl). Stir occasionally and remove from the heat once melted together.
- Place the eggs and caster sugar in a large bowl (or bowl of a stand mixer) and beat together until well combined.
- Add the chocolate mixture to the bowl and fold in followed by the flour and 2/3 of the white chocolate chunks. Tip into the lined baking tin and level out.
- Dollop the compote all over the surface of the brownie and finish by sprinkling on the remaining white chocolate. Bake for 25-35 minutes until the top is set but the inside is moist and a little gooey.
- Allow the brownie to cool completely in the tin then slice up and serve.
I’m on a bit of a rhubarb trip at the moment- in our house it’s going in just about anything, primarily, my mouth (I jest, but seriously; salad, granita, posset, sorbet, you name it). It’s got a versatile tart flavour and brilliant pink colour (if you buy the forced variety) which lends itself to so many recipes and pairs with lots of other ingredients, so naturally I’ve put it into a cake. This lightly flavoured thyme cake is sandwiched with a tart rhubarb compote which partners beautifully with the sweet white chocolate buttercream. Try it out and top with candied rhubarb ribbons and herby decorations for a statement nod to the season.
For the cake:
- 350g soft butter
- 350g caster sugar
- 6 large eggs
- 350g self-raising flour, sifted
- 2tsp baking powder
- 1tsp vanilla extract
- pinch of salt
- 2tsp finely chopped thyme
For the rhubarb filling:
- 400g rhubarb
- 75g caster sugar
For the white chocolate buttercream:
- 200g melted white chocolate
- 250g soft butter
- 500g icing sugar
- 2-3tbsp milk
For the decorations (optional ideas):
- Candied rhubarb ribbons (to make these dissolve 100g caster sugar in 200ml water then bring to the boil and cool. Peel strips of rhubarb and dip into this syrup then line onto a baking tray and dry out in the oven at 110c for 1 hour. Once ready, mould around spoon handles or use as little strip decorations)
- thyme/rosemary sprigs, freeze dried fruit, mini meringue kisses
- 100g white chocolate (melt this then pour out onto a lined tray and set. Break into shards and use as desired)
- Preheat the oven to 170c and grease/line two 7 inch cake tins.
- For the cake, place all the ingredients in a large mixing bowl (or bowl of a stand mixer) and beat (with paddle attachment or electric beaters) until light and well combined. This all in one method is so easy and so long as you don’t over-beat results in a lovely even sponge.
- Split the batter between the two prepared cake tins and level out. Bake for 40-45 minutes or until a skewer comes out clean when inserted, and the tops are springy to the touch.
- While the cakes are cooking, make the rhubarb compote. Simply place the ingredients in a saucepan and stir occasionally over a gentle heat until the rhubarb breaks down and resembles a loose jam. Turn off the heat and set aside.
- Once the cakes are ready leave to cool in the tins for 10 minutes then turn out onto a rack to cool completely.
- While the cakes are cooling make the buttercream. For this just beat together the butter and icing sugar until really light and fluffy, then add the melted white chocolate (ensuring it is cool) and milk and beat again for a couple of minutes. Your buttercream should be pale (not yellow) and light when it’s ready.
- To assemble the cake, slice the sponges horizontally into two even layers so you have four in total. Place one down on your plate/board and spread over a dollop of the buttercream followed by 1/3 of the rhubarb compote. Repeat until you have a 4 layer cake. Take a few spoonfuls of the remaining buttercream, spread a thin layer all over the cake with a palette knife or cake scraper and chill for 10 minutes (this is your crumb coating).
- To finish, use all the remaining buttercream to cover the gaps and visible cake (unless you’re going for the naked look!) and smooth down. To decorate, use candied rhubarb, mini meringues, herbs, freeze dried fruits and chocolate shards!
These brownies are rich, dense and studded with cranberries and white chocolate chunks- a great (and easy) festive treat to whip up for visiting family and friends over the coming weeks…
- 300g dark chocolate
- 210g butter
- 310g caster sugar
- pinch salt
- 3 eggs, 1 egg yolk
- 3tsp vanilla extract
- 120g plain flour
- 150g white chocolate, chopped into chunks
- 100g dried cranberries
- Preheat the oven to 180c. Grease and line a square baking tin/ brownie tray.
- Place the butter and chocolate in a heatproof bowl and set it over a pan of gently simmering water. Do not allow the water to touch the bottom of the bowl or it could cause the chocolate to seize.
- Stir the butter and chocolate occasionally until melted then set aside to cool for a few minutes. Once the chocolate has cooled a little, add the sugar and salt then whisk (with electric beaters or in the bowl of a stand mixer) until well combined.
- Now add the eggs and whisk on high until the mix has lightened in colour and is glossy (about 5 minutes- whisking well at this stage is what gives you that classic flaky top!).
- Sift in the flour and fold then finally stir in the white chocolate and cranberries. Tip into the lined baking tin and spread out. Bake for 25-30 minutes or until set but still very moist in the middle.
This cake is super easy to bake and is great if you’re looking to experiment with different flavours; the cardamom adds a distinct hum of spice to the light sponge which pairs really well with the earthy pistachios and super sweet white chocolate topping.
For the cake:
- 350g soft butter
- 350g caster sugar
- 6 eggs
- 375g self raising flour
- 1tsp baking powder
- pinch salt
- 1 1/2 tsp cardamom seeds, crushed to a fine powder
- 150ml milk
- 100g chopped pistachios
For the topping:
- 150g white chocolate, chopped into small pieces
- a few crushed pistachios and some dried rose petals (optional)
- Preheat the oven to 160 (fan). Generously grease a bundt in with butter then sprinkle over some flour. Shake to coat the edges completely then tip out any excess (this should ensure that the cake doesn’t stick).
- Cream together the butter and sugar with an electric whisk (or a stand mixer) until light and fluffy. Add the eggs one at a time, beating between each addition (add a little bit of the flour each time if you’re worried about curdling!).
- Once the eggs are fully incorporated and you have a smooth mixture, add the (remaining) flour, baking powder, salt milk, and cardamom. Whisk until light and well combined.
- Now fold in the pistachios and scrape the batter into the prepared bundt tin. Even out and bake for 30-40 minutes.
- When your cake is ready a skewer should come out clean when inserted. Once cooked, rest for 5 minutes in the tin then turn out onto a wire rack and allow to cool completely.
- While your cake is cooling, melt the white chocolate gently in a heatproof bowl above a pan of simmering water. Set aside to cool.
- Once your cake and topping have cooled you’re ready to decorate. To do this drizzle the white chocolate over the bundt and let it drip down the sides. Sprinkle with pistachios and rose petals for a simple but elegant finish.
When I embarked on making this cake I was skeptical about whether or not my ambitious idea of two different cakes baked with varied frostings, flavourings and colours adorned with hand made chocolate roses would materialise… I had images of wilting roses, mutant shapes and dry sponges on my (forever anxious) mind during baking, so I am relieved with the actual result.
The ‘5’ shaped cake is a rich chocolate sponge filled with milk chocolate ganache and iced with dark chocolate ganache. The ‘0’ is made up of a nutty carrot cake which is filled and covered with cream cheese frosting. Both cakes are decorated with hand made roses- on the ‘5’ with white chocolate roses and on the ‘0’ with milk chocolate. Having never used molding chocolate before I would certainly recommend it- I prefer it to sugar paste as I find the results a bit more modern and less ‘old-fashioned-wedding-cake’.
Now comes the challenge of transportation… my least favourite part of baking for parties! A heart-in-mouth journey awaits…