Death By Chocolate

If you are only going to use one brownie recipe in your entire life – let this be it. (Thank you, Morten Heiberg!!)

It will give you the most moist, sticky, chocolaty, gewy, rich, wonderful and – well, fattening cake you have ever tasted.

A little of this goes a long way! (Like the Sailor told the Nun!)

You need:

• 250 grams chocolate/ 9 ounces (65 % is best, although I’ve been quite successful using 56 % with orange rind it it!)
• 125 grams/ 4,5 ounces butter
• 85 grams/ 3 ounces flour
• 2 table spoons cocoa
• 2 tea spoons baking powder
• Pinch of salt – muy importante!
• 380 grams/ 13,4 ounces sugar
• 5 eggs
• Optional: Extra chocolate (try white!) in big chunks, hazelnuts or macadamias to toss in the dough to give it texture – about half a cup of either should do the trick!!

To make:

Chop the chocolate and melt it with the butter. You can do it in the microwave oven if you are VERY careful not to overcook it. It should just barely be melted! If you are the more careful and patient type, you do it over a water bath.

Whisk the eggs and sugar into submission until it is white, airy, fluffy and wonderful. At this stage, you can’t whisk too much.

Add the mixed melted butter and chocolate to the frothy eggs & sugar. No more whisking. Now you fold everything gently together with a spatula.

Mix flour, baking powder, salt and cocoa and sift it. Gently fold it into to the mix. Now is also the time to add extra chocolate or nuts, if you want to go down that rocky road!

Pour into a NON STICK silicone or well-buttered and lightly floured pan.

Bake for circa 30 minutes at 180 degrees Celsius/ 350 degrees Fahrenheit. It is better undercooked than over baked. It must be quite gooey and sticky!!

Serve with ice cream or as is with a cup of coffee or a glass of Cava.

You can serve it more or less fancypansy.