Decadent delight of chocolate brownie
BAKE a mouth-watering chocolate brownie cake with berries and cream by following Delia and Lana Raizon's recipe.
Everyone is entitled to a guilty pleasure sometimes, and the Raizons’ sweet treat is pure decadence.
Ingredients
Cake:
1 cup plain flour
¾ cup cocoa
1 tsp baking powder
¾ cup sugar
2 eggs, lightly beaten
150g butter, melted
¬Ω cup dark choc chips
Topping:
300ml thickened cream
1 tsp castor sugar
1 punnet strawberries, sliced
1 punnet raspberries
Method
Preheat oven to 180 degrees. In large mixing bowl, combine flour, cocoa, baking powder and sugar. Make a well. Add eggs and butter. Mix together and stir through choc chips.
Line base of a 24cm spring form tin with baking paper. Place mixture in tin and press down with fingertips to spread evenly. Bake for 20 ­minutes before allowing to cool in tin.
Remove and place on a serving platter. Beat cream with castor sugar until firm peaks form. Top cake with cream and berries before serving.
Delia and Lana Raizon are the authors of four cookbooks, including Cooking with the Raizons One, Two and Three; and Jam Packed:Lunches for School and Work. Enquiries: Delia 0412 990 735.
DELIA AND LANA RAIZON
PHOTO: Chocolate brownie cake. Photo: Peter Haskin
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