I never make any secret of my lack of domestic ability. But in tune with this blog I’m determined to try and pick up at least one new recipe a week this year.
Many of them will be practical, but others are oh so indulgent, inspired by my sweet tooth and the weather. And with today being rainy, my thoughts turned only to one chef – the magnificent Nigella Lawson.
I just knew she would have something amazingly decadently to ward off the chills, and I was right. In fact I found the perfect recipe on the front page, and it’s even something I could take to work to share with my staff.
It’s flourless chocolate brownies with hot chocolate sauce. And it just sounds delicious doesn’t it? So without further ado, here’s what she had to share.
FLOURLESS CHOCOLATE BROWNIES WITH HOT CHOCOLATE SAUCE
225g dark chocolate, 70 per cent cocoa solids
2 tsp vanilla extract
200g caster sugar
3 eggs, beaten
150g ground almonds
100g chopped walnuts
75g dark chocolate, 70 per cent cocoa solids
125ml double cream
2 x 15ml tbsp Camp coffee or 2 tsp instant espresso powder dissolved in 2 tbsp water
1 x 15ml tablespoon golden syrup
Makes 16 squares
Preheat the oven to 170C. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan. Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little. Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one. Bake in the oven for 25-30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgybellied squares.
Break up the chocolate and put into a heavy-based saucepan. Add the remaining ingredients, then place the pan over a gentle heat and let everything melt together. Once everything has melted stir well, take off the heat and pour into a jug to serve.