This recipe is just a slight adaptation of the dark chocolate brownie recipe from earlier in the blog which my friend Debbie (who is an excellent cake maker) gave me. They really are delicious, I had a dinner party last night and it was like watching the food scene from 9 and 1/2 weeks when my guests were eating them!
- 225 grams dark chocolate orange (I used 2 bars of Lindt plus about 25g of Green and Blacks 70% dark chocolate)
- http://www.chocolate.lindt.com/shop/excellence-orange-intense and https://www.tesco.com/groceries/en-GB/products/258754835
- 225 grams lightly salted butter
- 2 teaspoons orange extract
- grated zest of an orange
- 200 grams caster sugar
- 3 large eggs (beaten)
- 150 grams ground almonds
- 100 grams chopped hazelnuts plus a few extra for topping
Preheat the oven to 170°C/gas mark 3/325ºF.
Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
Take the pan off the heat, mix in the orange zest, orange extract and sugar, and let it cool a little.
Beat the eggs into the pan along with the ground almonds and chopped hazelnuts. I tasted it at this stage to see if the balance of flavours was correct but be aware that the eggs will not be totally cooked so the risk is yours.
Line a 24cm / 9 inch square baking tin with greaseproof paper or grease tin (optional)
Scatter left over hazelnuts and a few more gratings of orange zest (optional)
Bake in the oven for 25-30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut into 16 yummy squares.
Serve with vanilla ice cream and extra thick double cream. If you want to be fussy add a strawberry, some grated chocolate and some icing sugar and maybe even some strawberry coulis. That’s of course if they get to that stage before you have stuffed your face with them!