October 6, 2008

French Dark Chocolate Brownies

I have been on a mission to find the perfect flourless cake for the last few weeks and in doing so, have come upon this fantastic brownie recipe. Touted as a cake recipe, after the first bite it was clearly a brownie, but better. Better because it's homemade. Better because it's delightfully dark. Better because it's French. While brownies are normally made in a rectangle shape, I made these in a round springform (I thought it was a cake after all), and would do so again as it give a bit more delicacy to a traditionally bake-sale-like treat. Quick and easy, this beautiful desert is perfect for those who are wheat-free.
  • 7 ounces dark chocolate (60%-70% cocoa content)
  • ¾ cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 4 eggs, separated
  1. Preheat oven to 180c (350f)
  2. Grease a 9-inch spingform tin and add a greases piece of parchment or foil to the bottom.
  3. Break the chocolate up into small pieces. Together with the butter, melt in a double broiler on medium heat, stirring occasionally.
  4. Beat the egg yolks with half the sugar and the vanilla. Fold into mixture.
  5. In a separate bowl, beat the egg whites until foamy. An electric mixer works well for this.
  6. Gradually add the remaining sugar and beat until stiff peaks form.
  7. Fold beaten egg whites into chocolate mixture.
  8. Pour into prepared pan, using a spatula to scrape clean sides of bowl.
  9. Bake until inserted toothpick comes out clean, about 40 minutes. You may need to gently cover with foil about 15 minutes into the baking process to prevent burning the top.
  10. Remove from when done and allow to cool 10 minutes before removing form pan.
  11. Serve warm for gooey effect or chilled for a denser effect, topped with berries.

Berry Topping

  • 2 cups frozen berries
  • ¼ cup sugar or honey
  • ½ teaspoon cinnamon
  • 1 teaspoon ground flax seed to thicken
  1. Over medium heat, melt berries with honey, stirring ocassionally.
  2. Add cinamon. Simmer on low for 5 minutes.
  3. Pour out juice into small bowl, reserving berries in the sauce pan.
  4. Whisk flax seed into the juice until well combined and pour back over berries. Stirr together.
  5. Simmer another 5 minutes to thicken and serve over brownies.

1 comment:

Anonymous said...

Yum, Yum! I too am on a quest to discover wheat free and gluten free treats. I've made a similar recipe in little ramekins and it was deeelicious!

Mary Rose