I was in a hurry a few weeks ago. I needed to make a cake and I only had a couple of hours. This is an easy and very effective way to make an impressive cake. Even though I am going to give you the recipe for this brownie stack, I promise I will look the other way if you can’t bake.
Although I suggest that ALL baked goods taste better with fresh ingredients, ie, home made you could cheat here. The photos aren’t great , they were only intended for instagram but this was such a popular post I decided to share the recipe. I’ve added praline because it has such great texture and showstopping appeal but also because the birthday girl just happens to love praline. Find a recipe here.
- 170 gm butter chopped unsalted
- 170 gm dark chocolate, chopped dark I use up to 70%
- 3 eggs (large free range)
- 250 gm sugar, caster (1¼ cups) caster
- 100 gm almond meal (1 cup)
- 90 gm dark rich cocoa powder (3/4 cup)
- ½ teaspoon of gluten free baking powder
- 1 teaspoon of vanilla ( or any other flavouring coffee, raspberry, peppermint)
- 100 gm dark chocolate chopped
- 150 ml cream
- Flowers or other decorations , usually available at cake shops or supermarkets
- Don't forget to double this recipe for your brownie tower. You can make it all at one time if you like . Set the oven to 160 C / 320 F. Spray and paper the bottoms of your cake tins. A cake base or tray
- Melt the chocolate and butter in the microwave in short bursts or over a double boiler and set aside to cool a bit.
- Put the eggs and sugar with the vanilla in to a mixer and beat till light and fluffy. Turn off the mixer and add the butter/ chocolate mixture. The cocoa powder, baking powder and almond meal. Mix together beating well.
- Pour straight into the moulds ( I used the ones above including two small ones but use any combination you like). The batter only needs to be about 3-5 cm deep. Distribute evenly .
- Bake the brownies for approx 40-60 minutes, test at 40 minutes. Test with a skewer. When the skewer comes out of the middle with a small amount of chocolate on it take out and cool completely. Then turn out
- Put the cream in a jug and heat till just below boiling. Stir in the chopped chocolate till smooth.
- To secure your brownie tower to the platter or base spread with a bit of ganache and stick on the bottom layer. Keep adding layers and stick together. If they are a bit loose slot a wooden skewer through the stack. Decorate with ganache and flowers or whatever else you like.