185g diced unsalted butter
185g quality dark chocolate pieces
40g quality coco powder
85g plain flour or gluten free flour
3 large free-range eggs
275g caster sugar
75g chopped morello cherries.
Pre-heat oven to 160c and line a baking tray or earthenware dish with baking parchment.
In a heat proof bowl, place the butter and chocolate together and melt or a pan of simmering water, occasionally stirring.
Once the chocolate has melted, stir well and leave to cool for 10 minutes.
Whisk the eggs and sugar together till pale and thickened slightly and fold the chocolate mix into the eggs and sugar. Folding the mixture till completely blended.
Sift the flour and coco powder into the wet mix and fold together gently being careful not to lose any of the dry ingredients. Keeping mixing till there are no visible little lumps of flour or coco powder. Add the chopped cherries and mix.
Turn the brownie mix out into the tray/dish and bake for 20 minutes. Do not be tempted to cook any more as the brownie will over cook. Its all about the gooeyness!
When the 20 minutes are up remove from oven and allow to cool for 2 hours.
Chocolat chaud ingredients:
150g quality dark chocolate pieces
200g double cream
2 tablespoons golden syrup
2 star anise
1 cinnamon stick
Chocolat chaud method:
Place star anise, cinnamon and cream into heavy bottomed sauce pan and bring to a light simmer for 5 minutes. Remove from heat cover with cling film and stand for 10 minutes.
Strain cream to remove the spices and return cream to the pan, add the chocolate and golden syrup to the cream and return to a low heat, continuously stirring till the chocolate has melted and the sauce is smooth and shiny, remove from heat and stand for 5 minutes.
While chocolate chaud is standing portion your brownie into 6 or 8 pieces depending how bigger piece you want!
Place into bowl and heat in microwave for 15-30 depending on the power of your microwave. The brownie should be just warm. Spoon over some of your chocolat chaud and finish off with a generous scoop of Snugburys vanilla ice cream.
Ian Verrechia, Head Chef - The Kinderton