A recent BBC report indicated that melting chocolate in one’s mouth produced an increase in brain activity and a heart rate more intense than that associated with passionate kissing! This recipe is extremely decadent and rich, and your heart rate will rise to new levels after you indulge in these brownies.
There are three seperate stages to this recipe. Firstly get yourself 800 grams of good quality dark chocolate, about 70% cocoa content. Raw chocolate, often referred to as cacao, is always dark and has a minimum of 75% cacao. Some consider raw cocao to be the most nutritious form of chocolate, something that positively affects the circulatory system. Now get the same amount again, 800 grams of ordinary spreadable butter, and put these two ingredients in a metal bowl. Next pour about two inches of water into a saucepan and set the metal bowl down into the saucepan. You don’t want the bowl to touch the water, so either use a big bowl or a small saucepan. You just want the steam to gently soften the chocolate. If the boiling water touches the base of the bowl, you run the risk of spoiling the taste of the brownie. So boil it up, and continue stirring the chocolate mix with a rubber spatula until it has completely softened.
While that is boiling, prepare the next stage. Break 12 eggs, and put them into your mixer with 6 teacups of caster sugar. Whisk this until it has the texture of light coloured custard. The third stage is to get 3 cups of plain flour and 1.5 cups of chocolate powder, and sieve this into a bowl. These two stages can be prepared while your chocolate and butter mix is softening.
Combine the chocolate mix and egg mix together and, using your spatula, blend all together. Add your powder mix to this and fold it all in. Finally, add about 100 grams of broken white chocolate pieces and mix all together.
For this amount of mix you will need a tray that is about 14 inches long, 10 inches wide and an inch deep. Rub a little butter on the inside of the tray and line it with baking parchment, making sure it comes out over the edge. When you pour your mixture in, it should come close to the edge of the tray. Now put it in the oven for at least 1 hour at 180 centagrade. The trick in cooking the perfect brownie is to remove it from the oven before it has cooked through. Every so often after the hour mark remove it from the oven and give it a little wobble; if it still watery in the middle, return it to the oven, as you want a certain amount of softness in the middle. Don’t be afraid that it will turn out like sludge; the hot tray will continue to cook the brownie after you have removed it from the oven. Let it rest in the tray until it has cooled completely. I actually find that if you set the brownie, still in tray, in the fridge overnight to chill and harden, it is easier to cut the next day.
To take the brownie from the tray you will need a similar sized tray or even a large chopping board. Flip the brownie upside down on the other tray, remove the brownie gently and peel off the baking parchment. Flip it back over onto the back of the original tray and there you have your cooked brownie, ready to cut into whatever size you heart desires.
Before serving, heat the brownie up slightly in the microwave and serve with vanilla icecream. yummy!!