Do you find that when you bake brownies in a standard 20cm/8” square tin and cut them 4 x 4, the outer twelve are just right, but the four in the middle are too soft, even runny? It’s happened to me a few times, so here’s my answer – don’t have a middle, use a ring mould. I tried it as an experiment and was pleasantly surprised at how well it turned out.

Makes: A ring that will cut into about 20 pieces

Time: 40 – 45 minutes preparation then about 40 minutes in the oven.

Level: Fairly easy if you follow the preparation instructions, but the bake time might need adjusting for your oven.

Need: An electric hand-held mixer or stand mixer is useful but not essential. A ring shaped cake mould is essential (mine is 22cm diameter, almost 9” – see gallery 1, below),

Ingredients

Some Butter – melted (about 25g or maybe more)
About 75g – 90g mixed chopped nuts
185g dark choc, chopped
185g unsalted butter, diced
1 tsp coffee powder or granules (optional)
3 large eggs
175g caster sugar
100g soft light brown sugar
85g plain flour
¼tsp of fine salt
40g cocoa powder

Method

1. Brush about 25g melted butter into the mould and place in fridge for a while.

2. Preheat oven to Fan 160°C.

3. Re-butter the lower part of the ring mould and add in the mixed chopped nuts. It’s up to you how far up the sides you have the nuts. If you want nuts on the side you will need to brush melted butter on the sides. Give the mould a good shake once the nuts are in. (see gallery 1)

4. Melt the main butter and chocolate together using a bain marie. Stirring in a tsp of coffee powder/granules until they dissolve, accentuates the chocolate flavour, but it’s optional. Set aside to cool.

5. In another bowl, whisk the eggs & sugars until thick, light and creamy. Pour in the cooled melted chocolate mixture & fold it in very thoroughly.

6. Sift over the flour, salt and cocoa powder then fold in gently.

7. Pour the mixture into the prepared mould.

8. Bake for around 40 minutes. If you test it with a cocktail stick it may be baked even if the stick comes out chocolaty. A better indicator of “doneness” is the bake pulling away from the sides of the mould. (see gallery 2)

9. Allow it to cool in the tin then remove carefully and/or invert to tip it out. and cut into pieces.

Gallery 1

Gallery 2

I hope you enjoy this lovely cake. If you want to see more chocolate cake recipes click here. Also, please have a look at my site for lots of other recipes, sweet and savoury. Here are a few examples to whet your appetite:

Malted Chocolate & Almond Bundt Cake (AKA Malteser Cake)