cassie's rich brownie cake
200g nestle dark choc melts
100g dark or white choc bits
1/4 cup chopped walnuts or almonds (optional)
200g chopped butter
1/4 cup cocoa powder
1 tsp vanilla extract
1 cup of caster sugar
3 eggs, lightly beaten
3/4 cup SR flour
icing sugar and whipped cream to serve
Preheat oven to 160 degrees. Grease a 20cm spring form cake pan. Line with baking paper.
Place butter, dark choc melts and 1/4 cup of hot water in a heat proof bowl. Microwave uncovered for 2-3 mins stiring a few times until smooth. Add cocoa to warm chocolate mixture and stir until smooth. Stir in vanilla, caster sugar and egg. Sift flour over chocolate mixture and stir to combine.
Throw in the choc bits and nuts if you want them and stir them in gently. Pour batter in to the cake pan and bake for approx 55mins or until a skewer inserted has moist crumbs clinging.
Leave cake to cool completely in the pan so it's nice and moist. Serve it up at room temperature with a dusting of icing sugar and whipped cream on the side.
Store in an airtight container for 5 days or so in the pantry. If you keep it in the fridge it will be like a hard slice, much nicer at room temp.
Hope you enjoy it!