I don’t know about you, but I collect cookery books, mostly chocolate or baking ones. As a child I used to love going through the ones my mum had in the kitchen, and although I never used it, I was particularly taken by Delia Smith’s How to Cheat at Cooking.
I mean, a recipe book, and it’s full of cheating ways to cook? Handy!
Just a small peek at a few of my cookery books
Anyway, I’ve always liked Delia’s style, and I was given an updated edition of her Book of Cakes (now simply called Delia’s Cakes) for Christmas, and I think it’s about time I tested the recipes. Of all the cooks out there, Delia is my favourite, for almost no other reason than because her name sounds like mine (at least, that’s how it started; now it’s because I like her cake recipes). So I’m going to attempt to bake a different cake every week or two from Delia’s Cakes, and maybe in a year or two I’ll have reached the end. I was going to wait until after Easter, because she does say, quite strictly, to follow the recipe exactly, but I was looking for a brownie recipe and hers fit the bill.
So, because I’m still working with a dairy-and-egg-free diet, I’ve had to make a couple of changes to the recipe (sorry, Delia!). And I didn’t have the right sugar. I shall put in brackets what I’ve used, and you can pick-and-mix which you prefer.
125g dark chocolate, over 70% cocoa solids (cacao chips)
175g butter (cocoa butter)
3 large eggs (3 -and-a-bit-for-luck tbsp apple sauce)
275g golden caster sugar (dark brown muscovado)
75g plain flour
1 tsp baking powder
smidge of salt (I skipped this altogether)
150g broken nuts (I actually used marshmallows – no nuts in the cupboard)
I also added in ground ginger
How to Make:
Melt the chocolate and butter in a bowl set over simmering water. It’ll take a little while, which’ll give you plenty of time to whisk together the eggs and sugar (or apple sauce and sugar) in another bowl and sort out the flour, baking powder, and any additional ingredients.
Once the chocolate and butter’s melted, stir in everything else and pour into a greased, lined tray and bake at 180C/Gas Mark 4 for about half an hour.
Comments: Firstly, I need to remember about fan ovens being a bit quicker. Secondly, oh goodness! Most yummy and chocolatey and squidgy and mmmm! Probably needed more ginger, though. I don’t think I can taste it, but I was being a little eager and they are still a bit warm and in the falling-apart stage. Oh well!