Rocky road brownies
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Makes: 16
Preparation time: 15 minutes
Cooking time: 30 minutes
- 125g salted butter, plus extra for greasing
- 200g dark chocolate
- 1tsp espresso powder
- ½tbsp cocoa powder
- 250g caster sugar
- 3 free-range eggs
- 55g self-raising flour
- 100g baby marshmallows
- 50g digestive biscuits, broken into pieces
- 50g cranberries
- 50g Turkish delight
- Icing sugar
Preheat the oven to 180ºC/350ºF/gas mark 4. Butter and line a 25cm square
brownie tin with greaseproof paper. Melt the butter, chocolate, espresso
powder, cocoa powder and sugar together in a medium saucepan until it
becomes a syrup. Allow to cool slightly, then stir in the eggs and flour.
Add the marshmallows, digestives, cranberries and Turkish delight and
combine in a few quick, vigorous stirs – don’t over mix as it will lead to
tougher brownies. Pour the mixture into the brownie tin and bake for 25-30
minutes, or until cracks start to appear on the top. I prefer brownies to
have a fudgey middle and that comes from slight undercooking, so don’t
expect it to be cooked through if you test with a skewer. Dust with a little
icing sugar, cut into squares and serve.
- FYI Turkish delight are small fragrant cubes of jelly usually flavoured with
rosewater or lemon juice. They originate from the Middle East where
they are served with tea or coffee.
Nutritional information: 256 calories 12g fat
Chocolate and caramel ‘freezecake’
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Serves: 8
Preparation time: 25 mins
Freezing time: 3 hrs 20 mins plus overnight
- 200g digestive biscuits
- 115g butter
- 2 pints good-quality chocolate ice cream to ensure it sets properly
- 1 pint good-quality dulce de leche ice cream
- 100g dark chocolate
- Mixed berries, to serve
Line a 22cm deep springform cake tin with a double layer of cling film,
leaving some excess hanging over the rim. Put the biscuits in a food
processor and whizz until they become like breadcrumbs. You can also do this
by popping them in a plastic bag and bashing with a rolling pin.
Melt 85g of the butter in a saucepan over a low heat, then stir into the
biscuit crumbs. Pour into the lined tin and smooth down to make the base.
Pop in the freezer for 1 hour and at the same time remove all your ice cream
and place in the fridge.
Take the cake base out of the freezer and scoop 1 pint of the chocolate ice
cream over the base and level out. Work swiftly so the ice cream doesn’t
melt too much. Put back in the freezer for 40 minutes. Remove the cake from
the freezer and tip over the dulce de leche ice cream. Pop into the freezer
once again for another 40 minutes. Then finish off by pouring on and
levelling out the final pint of chocolate ice cream, and allow to freeze for
another hour.
Melt the chocolate and the remaining butter together in a bowl placed over a
pan of simmering water, then remove and leave to cool. Take the cake from
the freezer and pour the chocolate mixture over the top. Return to the
freezer and leave overnight. To serve, remove the cake from the tin by
lifting out the cling film. Transfer to a serving plate and leave to rest
for 5 minutes, then carve slices using a knife dipped in hot water. Serve
with some fresh berries.
Nutritional information: 621 calories, 47g fat
Photography: Karen Thomas Additional photogrpahy: Getty Images Prop styling:
Katie Morris Stockists: Majestic (Majestic.co.uk), Ocado (Ocado.com),
Waitrose (Waitrose.com)
Filed under: Fabulous, Food, Lifestyle Tagged: chocolate, food, Gizzi Erskine Image may be NSFW.
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