Brownie Torte

 Published: 30/04/2021

Updated: 12/12/2022

These are my amendments to @foodfitnessflora's vegan recipe to make it vegetarian. This a simple-to-make dessert that is a chocolate lover's dream. The dessert has a slightly gooey centre and can be eaten hot or cold depending on your preference. 

Ingredients

• 180g dark chocolate (150g to be melted and the other 30g to be chopped into small pieces)
• 100g of margarine or butter (or 5tbsp sunflower oil)
• 150g dark sugar (Demerara, golden caster or muscovado)
• 100g ground almonds
•  70g self-raising flour
•  3 heaped tbsp cocoa
•  Pinch of salt
• 230ml milk (or almond milk)     
• 100g pecan, walnuts or pistachio nuts chopped (optional but recommended)
• 1 tsp Vanilla essence      

Tin size: 7 by 7 inches (or equivalent)

Method

• Preheat the oven to 180 degrees, then line and grease the 7 by 7-inch cake tin (or equivalent)

• Melt 150g of the chocolate and margarine in a glass bowl over a saucepan of water

• While it’s melting, add all the dry ingredients to a large mixing bowl and mix

• Add the milk*, and the melted chocolate to the bowl with the dry ingredients in

• Chop the remaining 30g of chocolate, nuts and vanilla extract and mix in (the mixture will start off quite liquidly but start to solidify as it cools)

• Pour into a lined cake tin and cook for 20 minutes.**

• *If using almond milk - warm the almond milk slightly prior to adding it to the dry ingredients with the oil

• **This leaves a slightly gooey centre – if you prefer it more gooey or solid, adjust the cooking time by 2-3 minutes more or less (depending on what you like). Remember it solidifies more as it cools

 

Adapted from Food Fitness Flora’s Recipe https://foodfitnessflora.blog/2017/12/03/gooey-chocolate-cake/