Chocolate and Cherry Brownie Birthday Cake

Method
1. CAKE Heat oven to 180C/350F/Gas Mark 4. 2. Line 13x10x 2 inch deep baking tray/tin with baking parchment. 3. Boil a kettle of water and put the just boiled water into a small saucepan into which you place a pudding basin (pyrex or china) so that no water can get into the basin. Break the chocolate into pieces and put into the basin together with the butter which you have cut into small pieces. Leave this to melt and then just stir it about a bit. 4. Separate the eggs; 4(a) whites into one bowl which you whisk until they form soft peaks; 4(b) yolks into another bowl into which you add the muscovado sugar and the vanilla extract and whisk these until it is a lovely gooey mess, when you stir in the chocolate/butter mix, but don't wash up the chocolatey/buttery basin as you can use this to make the icing. 5. Sift the flour, baking powder and salt together, and then stir into to the rest of the mix. 6. Stir the whisked egg whites into the mixture, using a figure of 8 motion, until they are fully incorporated. 7. Pour into the tin/tray and smooth into the corners and flatten. 8. Bake in oven for 20-25 minutes, or until it has formed crust on the top which has started to crack and is cooked in the middle - I stick in the end of the blade of a sharp knife and only take it out of the oven when this comes out clean. 9. Leave to cool, when the baking paper should peel off easily. 10. ICING 10(a) Melt the chocolate and butter in the basin over the hot water. 10(b) Gradually stir in the icing sugar and water to make a thick icing. 11. Spread icing over the cake and add whatever decorative touches you like.

Thanks to
Diana Wadham from the United Kingdom for submitting this Chocolate and Cherry Brownie Birthday Cake recipe.

Added on 14 December 2008.

Click to here to submit your own recipe