1. Preheat your oven to 160 °C (gas mark 2-3).
2. Put the pecan nuts in the mini bowl and pulse a few times to chop them coarsely.
3. Melt the butter and chocolate in a bain marie*.
4. Blend the eggs and sugar in the bowl with the metal blade for 10 seconds.
5. Gradually pour the melted chocolate and butter in via the opening or feed tube.
Continue blending until the mixture reaches a smooth consistency.
6. Open the lid and add the flour. Blend for 15 seconds.
7. Add the nuts. Pulse about 4 times.
8. Pour the mixture into a well-buttered tin.
9. Bake for 20 minutes.
Chef’s tip: this cake is delicious with vanilla ice cream.
Brownie cake
Preparation: 10 min Baking: 20 min Equipment: square 24 cm tin
114
Serves 6
200g dark chocolate
100g pecan nuts
140g butter
150g caster sugar
80g plain flour
3 eggs
DESSERTS
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