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Chocolate and Raspberry Brownie
By Lowry Hotel, The

Claire Price and Sam Pugh from the pastry team at The Lowry Hotel are the people behind the great cakes and treats served on their Afternoon Tea, they have adapted one of their favourite recipes for Chocolate and Raspberry Brownies for the home baker.
225g dark chocolate
150g butter
270g caster sugar
3 eggs
150g plain flour
2g baking powder
140g raspberries
  1. Melt the chocolate and butter together in a saucepan over a low heat and set aside
  2. Preheat the oven to 160C
  3. Whisk the eggs and sugar to a sabayon – you can do this by separating the egg yolks and putting them in a stainless steel bowl with the sugar and whisking them over simmering liquid (bain marie).  Make sure that the sabayon does not get too hot as it will become grainy: if it begins to feel warmer than body temperature, remove the pan briefly from the heat, beating continuously, until the mixture cools. Then return the pan to the heat and continue cooking.
  4. Fold the melted chocolate and butter mix into the sabayon
  5. Sieve the flour and baking powder, then carefully fold in to the mix, followed by the raspberries
  6. Pour into a baking tin lined with greaseproof paper and cook on 160C for 25 minutes.

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