I saw the picture for this in last month’s issue of Delicious magazine and knew I had to give it a go.
Chocolatey, gooey and rich! I decorated mine with chocolate sprinkles and silver balls. This lasted for days, as you only need a small piece at a time – it’s very rich! It had that wonderful gooey consistency in the middle that made it brownie like, rather than just a cake.
- 150g unsalted butter, softened, plus extra for greasing
- 1 tsp vanilla extract
- 150g dark 70 per cent chocolate, broken into pieces
- 140g light brown muscovado sugar
- 130g caster sugar
- 3 medium free-range eggs, beaten
- 150g plain flour
- 50g pecans
- 50g Green & Black’s butterscotch milk chocolate, cut into chunks
- Unsweetened cocoa powder for dusting
- Preheat the oven to 180°C/fan 160°C/gas 4. Butter and line a 21cm x 10.5cm, 3.5cm deep, heart-shaped cake tin.
- Put the butter, vanilla, dark chocolate, sugar and a pinch of salt in a large heatproof bowl. Melt over a pan of barely simmering water. Remove from the heat, mix in the eggs, fold in the flour, then stir in the pecans and butterscotch chocolate.
- Spoon into the tin, smoothing the top with the back of a spoon. Bake for 25 minutes until the top is firm but it’s still a bit gooey in the centre. Remove from the oven, then cool in the tin for 15 minutes. Carefully turn out on to a serving plate.
- Dust with cocoa, then serve warm.