I got this book, Bouchon Bakery, around Christmas time and it's totz changed my pastry / cakery world. The "Bouchon" brownie recipe makes me melt, the buttery-ness with coco powder rather than real chocolate gives this feathery lightness with a deep chocolate hit while the granulated sugar creates a sort of cookie chew.
Two new skills for brownie making: mixed temperatures of butter and lots of whisking. This chocolate orange cake comes off the back of this book. Gooey centre, saltiness, pangs of orange. Heaven with double cream and marigold tea, no dinner nessesary.
Ingredients
40g plain white flour
40g coco powder
pinch of salt
2 eggs
110g granulated sugar
seeds from vanilla pod
100g butter (cubed)
Juice and zest of 2 baby oranges
60 g chocolate chunks (70% coco solids)
What to do?
Melt half the butter in a pan, when it starts to foam add this to the rest of the cubed butter. Allow to come to room temperature and whisk a little. Whisk flour, coco powder and salt together in a separate bowl. In another separate bowl whisk eggs, sugar and vanilla together with juice and zest of baby oranges. Add the mixtures together in 3 additions to the eggs mix. You should end up with a glossy chocolate moose like mix. Fold in chocolate chunks. Scoop into greased baking tin (I just a banana loaf tin). Bake for 15-20 minutes at 200 degrees.
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