This is the perfect replacement for anyone who isn’t keen on Christmas cake or pudding – and for anyone who needs a chocolate hit mid-December.
The original recipe called for a mixture of dried cranberries and whole walnuts inside the actual cake. I have found that grinding up the walnuts a) makes it easier to slip down fussy people who aren’t keen on nuts (i.e. my brother) and b) the sponge takes on a brilliant, soft texture. I also omit the cranberries from the actual cake and serve them separately. They look like little red jewels and, again, it is optional for those who aren’t keen on dried fruit.
It is a very rich cake so serve it sparingly. Dust with icing sugar and garnish with the dried cranberries for a sophisticated, delicious Christmas themed chocolate cake. Enjoy!
Christmas Brownie and Walnut Cake
-200g plain chocolate- 100g salted butter -4 medium sized eggs -250g caster/granulated sugar -100g plain flour -1tsp baking powder -30g cocoa powder -100g walnuts, ground
- Preheat the oven to 180C. Line a 23cm/9inch cake tin with baking parchment.
- Melt the chocolate in a heatproof bowl in the microwave. Melt the butter and add to the chocolate mixture.
- Whisk the eggs and sugar together until the mixture is pale and thick enough to hold a trail when the beaters are removed. Mix in the chocolate and butter mixture.
- Add the flour, baking powder and cocoa powder, mixing to combine.
- In a food processor or nut grinder, grind the walnuts. Mix into the other ingredients thoroughly.
- Pour the mixture into the prepared cake tin. Bake in the oven for 40-45 minutes until the cake has a nice crust on the outside but is slightly soft in the middle. When you cut into it to serve, it should gradually get gooey-er as you go further into the middle, the brownie element of the cake. Leave to cool in the tin.
- Dust with icing sugar and scatter dried cranberries in the middle for decoration. Serve these cranberries alongside the slices. Store in an airtight container.