I am all about recipes that are for a small family or two people these days. Especially when it comes to sweet treats! I find in the last year, during lockdown mostly that we don’t get nearly enough time out walking or playing like we normally do. When my son hears the word ‘lockdown’ he retreats and doesn’t want to go outside, which means this mamma doesn’t get her daily walk down the pier in. So when it comes to baking cakes or anything really, cooking needs to be just enough for the two of us with little to no leftovers.
This brownie cake is perfect for a little sneaky treat or dessert that doesn’t have you eating it for a week. It is designed for two people. I like to cut it into eight small pieces (about 4 bites per piece) and have it over two days, or in my case when my son goes to bed, I run a bath, pour a glass of wine and while the water flows, I go down to the kitchen and sneak one piece of this cake and eat it while the bath fills. It is the little simple moments to myself that keep me going these days.
This would be a lovely valentine’s day dessert and perfect for two during these less social times. This chcolate brownie cake has a lovely buttery crunchy base, topped with indulgent, smooth chocolate filling.
CHOCOLATE BROWNIE CAKE FOR 2
This cake is not a quick and simple bake and requires a good bit of cooling time, but it is totally worth it. I love the fact that it is mini and is just enough for our household of two.
For the base:
- 30 g unsalted butter melted
- 60 g of digestive biscuits , about 4 biscuits
- 1 level tsp of Demerara sugar
- 1/2 tsp of cocoa (I use 100% Valrhona cocoa)
For the brownie filling:
- 100 g plain chocolate 60% cocoa, chopped into small pieces
- 30 g butter
- 1 egg
- 30 g caster sugar
- 35 ml cream
- 1 tsp Tia Maria or freshly brewed espresso
- extra chocolate , grated, to decorate
- also great with a few strawberries
Start with the base: in a small processor, blitz the digestives, Demerara sugar, cocoa and melted butter together.
Line a small 5 inch deep sided tin with baking paper and pour the crumb base in and press down to make an even solid biscuit base. Chill for 20 minutes.
Heat the oven to 160°C (fan oven).
Make the filling now: Melt the butter and chocolate together. I use a Pyrex bowl and the microwave as it is such a small amount we are making. About 30 seconds, then stir, then another 20 seconds. Stir really well when you take it out of the microwave. There will still be chunks of chocolate but this will melt with the residual heat.
Add the cream and Tia Maria (or espresso) to the chocolate and stir really well.
Then whisk the egg and the sugar together really well until pale and creamy.
Add the chocolate mix to the egg and gently fold together.
Spoon over the biscuit base evenly.
Bake in the oven for 20 to 25 minutes. As it cooks, the sides will rise first with a dip in the centre. The trick to this cake is pulling it out of the oven just as the very centre of the cake starts to rise. It will still have a good wobble to it. Cool in the tin. Once cool enough, place in the fridge to cool further.
Once the cake has solidified, you can sprinkle with the extra grated chocolate and slice. We have 1/4 each per dinner serving or like me; you can cut it into 8 pieces and sneak 1 piece every so often.