150g caster sugar
80g plain choc
80g milk or white choc
100g gluten free SR flour
50g walnut pieces
25 g choc chips
Prep to Cook: Food mixer, bowl, basin, small pan, spatula, 20 cm square cake tin
Cake tin, baking parchment
Prep: Line the base of the cake tin with a piece of baking parchment cut to size
Prep choc mix:
In a basin placed over hot water: combine plain chocolate, milk chocolate and butter
Heat the water in the pan to boil and then turn off
Allow the chocolate and butter to melt
Prep the cake:
Put walnuts into a polythene bag and use a rolling pin to crush them into smaller pieces.
Break eggs into large mixing bowl
Add caster sugar
Whisk with mixer on full speed for two minutes until thick and frothy.
Now add two spoons of the chocolate mixture to the froth and gently stir before adding the remaining chocolate
Add the sieved flour and cafrefuly stir until thoroughly combined.
Stir in crushed walnut pieces
Pour into lined cake tin
Sprinkle with chocolate chips
Cook in a moderate oven 180C or Gas mark 4 for 30 minutes
Got friends and colleagues with gluten intolerance? Make a sweet treat for them to enjoy. Walnut and chocolate brownies are light, tasty and easy to bake.
Gluten intolerance means not using wheat based flour and therefore substituting the usual SR flour for gluten free white SR flour.
Cooks Know How: This recipe is created by the whisking method and the melting method. Firstly the egg is whisked with the caster sugar. The foam that is created is important for the texture of the cake so do not shorten the whisking period. The melting method allows combining of the melted chocolate and butter to add flavour and colour. Carefully add the melted mixture to the egg and sugar foam. Do not over stir as the air in the mixture will be reduced. Gentle cooking helps the mixture to set and rise a little. Sprinkling the chocolate on the top aids a crusty topping to the cakes so there is no need to decorate it further.
Change the walnuts for salted peanuts for a salty sweet cake. Sprinkle with soft brown sugar to get that salted caramel taste coming through.