Dark, decadent and delicious these black velvet cheesecake swirl brownies with stout caramel sauce are not to be missed. If you’re expecting guests any time soon, switch the oven on.
If you like a good fruit loaf, you’re in for a treat with this chocolate ale fruit cake. It’s virtually fat-free and is tangy and moist with a nice chewy texture. Serve it with a wedge of cheese for a lunchtime special. It’s also delicious toasted with butter.
Rich, dark and delicious, these triple chocolate ale brownies are super tasty. Not as sweet as most brownies, but smooth and mousse-like inside with a lovely crackly top.
- Poured 330ml ale (Badger Original) into a large pan and added 50g rolled oats and 25g cocoa.
- Brought to the boil and simmered for 1 minute.
- Removed from heat and stirred in 75g unsalted butter and 100g 70% dark chocolate.
- Added 225g brown sugar (I think muscovado would have worked well here) and stirred well.
- Beat in one duck egg and 2 tsp vanilla extract.
- Mixed in 150g rasins
- Beat in 250 wholemeal spelt and 1 tsp baking powder
- Spooned into a 9″ cake thingie and baked for 30 mins at 18oC.
- Whilst cake was cooling, I melted 100g dark chocolate with 100 ml creme fraiche and stirred gently. I don’t seem to have much success with ganache, it started to split so I very quickly stopped stirring.
- Spread this on top of the cooled cake as best I could and cut into 16 squares.
A rich moist cake, which is dark in colour but light in texture. Traditionally a chocolate Guinness cake should be iced with a white chocolate topping, but this one has a dark chocolate ganache with a swoosh of Guinness in it. This works well as an Easter cake, though it’s good at any other time too.