Walnut Brownie Cake Recipe:
Walnut brownie with chocolate chips, topped up with chocolate sauce.
It was quite an eventful day this 15th, what started off with our small day trip to The Humayun’s Tomb of which you already know, was followed by a cousin’s birthday dinner in the evening and ended only with a pre-booked late night show of the latest release “Ek Tha Tiger”. I can’t even remember how I got into my bed, guess I was already sleeping while Mr. H drove us back and must have sleep walked inside home.Having slept longer than usual I woke up still dreaming of the moist Chocolate Truffle Cake we had for the birthday yesterday. A few minutes into the daily chores and I was busy with other stuff but come evening and I was again craving like hell for a sweet treat.
Oh, no I did’nt think it was quite the auspicious time to risk baking my first ever Chocolate Truffle cake, so I instead settled for something I’ve done before. My favourite Walnut Brownie Cake with some chocolate chips and a load of chocolate sauce on top. It was no compromise but rather a preference, I actually have quite a peculiar preference in cakes, I like all sort of sponge and fruit cakes, but I don’t like the cream on top of them, now on another plane I simple dote over a good cheesecakes and coffeecakes and brownies are an all time favorite; perhaps to sum up I don’t prefer cakes layered with cream. So, this hot and moist batch of walnut brownie cake with Choco -chips and chocolate sauce was a delicious treat to my cravings.
Here’s the recipe that pronounces Indulgence in bold, but wasn’t that the premise to my post, dreaming Indulgence remember.
- A cup of all purpose flour (it’s a 250 ml cup)
- 100 gms walnut kernels
- 200 ml milk
- A quarter cup fine Brown Sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 150 gms unsalted butter, just softened and cubed
- 1 large egg
- 2 pinch of salt
- A handful of chocolate chips
- Chocolate Syrup, I use Hershey’s that is available at most gourmet stores.
- Preheat oven to 180oC. Grease an 8” cake pin or line a dessert dish lined with aluminium foil.
- Sieve the flour with salt and then blend it with half of the walnuts and brown sugar in the food processor till the walnut is ground.
- Add baking powder and blend again. Then add the entire butter and process till everything incorporates together. It will appear almost like bread crumbs.
- Now press half of the flour mix into the greased baking dish. Press it down firmly to create an even base.
- Now mix baking soda to the milk and pour it into the remaining half flour mix and crack an egg into it and blend together for another 3-4 minutes till you get a smooth cake batter.
- Now pour this batter over the set crust and sprinkle the entire choco chip on top. Coarsely cut the remaining walnuts into smaller bits, toss with a teaspoon of dry flour and sprinkle over the batter.
- Bake the cake at 18oC for 45min -1 hr, until a knife pushed through the centre comes out clean.
- Leave it in the oven for 10 minutes before de-moulding. Slice up and serve warm with a generous amount of chocolate sauce on the top.
Dos and Don’ts:
- You may add some essence if you want an extra flavour in your cake
- Do not be afraid if your cake batter is a little runnier than the usual cake batter; remember it’s a moist brownie cake.
- Do not over bake the cake assuming that it will rise like a regular sponge cake, it will rise but only a little and not double up.
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