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Chocolate brownie cake with berries and ice cream


Serves: 8
timePrep time: 35 mins
timeTotal time:
Chocolate brownie cake with berries and ice cream
Recipe photograph by Tara Fisher

Chocolate brownie cake with berries and ice cream


Serves: 8
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
491Kcal
Fat
37gr
Saturates
10gr
Carbs
34gr
Sugars
33gr
Salt
0.2gr

José Pizarro

José Pizarro

Originally from Extremadura, western Spain, José has lived in the UK for 20 years. He owns three restaurants in London – José Tapas Bar, Pizarro Restaurant and José Pizarro – plus The Swan Inn in Esher, Surrey. In 2014, José was named one of the ‘100 Españoles’ – a prestigious award showcasing people sharing Spanish culture around the world
See more of José Pizarro’s recipes
José Pizarro

José Pizarro

Originally from Extremadura, western Spain, José has lived in the UK for 20 years. He owns three restaurants in London – José Tapas Bar, Pizarro Restaurant and José Pizarro – plus The Swan Inn in Esher, Surrey. In 2014, José was named one of the ‘100 Españoles’ – a prestigious award showcasing people sharing Spanish culture around the world
See more of José Pizarro’s recipes

Ingredients

  • 175g dark chocolate, 70% cocoa solids, broken into squares
  • 175ml olive oil
  • 6 large eggs, separated
  • 75g caster sugar
  • a dusting of cocoa powder, to dust

Step by step

Get ahead
The cake can be made a day or so ahead, or can be frozen.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Put the chocolate and olive oil into a bowl and set over a pan of simmering water. Stir until completely melted, then set aside. Grease a 22cm springform tin and line the base with nonstick baking paper.
  2. In a large bowl and using an electric hand whisk (or an electric mixer), whisk together the egg yolks and sugar until the mixture is pale, thick and voluminous, this will take a good five minutes or so. Then gently stir in the melted chocolate mixture.
  3. Next, in a clean bowl and using clean whisks, beat the egg whites until they form stiff peaks. Gently fold the whites into the chocolate mixture. Set the tin on a baking tray and pour the chocolate mixture into it.
    Tip
    This sinks as it cools in the tin – don't panic, that's quite normal.
  4. Bake for 30 minutes. Leave the cake to cool completely in the tin.
  5. To serve, release the cake from the tin and transfer to a serving plate or board. Dust the top with cocoa and serve with berries and ice cream.
Chef quote
This light-textured cake is easy to make and always popular, especially with wheat-free friends.

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