Tuesday, 20 November 2012

Rolo Chocolate Brownie Cake

Recipe from Raspberri Cupcakes

Rolo Chocolate Brownie Cake

400g unsalted butter
200g plain chocolate, chopped
4 eggs
200g caster sugar
200g plain flour
2 tubes rolos (+ extra for the top)
For the filling and ganache:
400g dulce de leche
400g milk/plain chocolate, chopped
300ml double cream

1. Pre heat the oven to 150°C/ 300F/Gas 2. Grease and line a couple of 20cm cake pans with baking paper.

2. In a bowl over a pan of simmering water, melt together the butter and chocolate.

3. In a separate bowl, whisk together the eggs and sugar until pale and creamy. Mix in the melted chocolate mixture and once well combined, sift and fold in the flour.

4. Pour the mixture into the prepared pans and gently press in the rolos over the top. Bake for 25-30 minutes, or until just firm.

4. Once the cakes have cooled, remove from the pans and spread the dulce de leche over the top of one of the cakes and refrigerate to allow the caramel to set a little. Sandwich with the other cake layer.

5. For the ganache, Heat the cream in a saucepan and bring to a simmer. Place the chocolate in a heat proof bowl and pour over the cream. Mix until homogenous, place in the fridge to set a little if necessary, and spread over the top and sides of the cake. Top with rolos.

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