Bournville Cake
Bournville Cake
Melt Bournville chocolate and butter, mix in the sugar and eggs, stir in the flour, and bake at 180°C for twenty-five minutes. It's still totally done, even with a slightly fudgy center.
To bind the batter naturally, replace eggs with mashed banana, thick yogurt, or a flax-water mixture. Whatever egg substitute you use, the Bournville chocolate keeps the texture fudgy.
Use a heavy-bottomed pot or pressure cooker without a whistle and cook on low heat for twenty-five to thirty minutes. Bournville chocolate still sets into a fudgy center by this hob method.
You'll need Bournville dark chocolate, butter, sugar, flour, eggs or an egg substitute, and a little baking powder. Add walnuts or extra chocolate chunks for texture and crunch (optional).
Brownies will stay moist for three to four days at room temperature or about a week if kept airtight in the refrigerator. Unlike milk chocolate, the cocoa in Bournville helps to keep the crumb moist.
Brownies are either overbaked and therefore dry or underbaked and therefore too raw and gooey to cut neatly. A few minutes ahead of time, tested with a toothpick, gets the perfect fudgy Bournville texture.
The flour and leavening are less than you'd find in a typical cake recipe, which gives it its dense, fudgy crumb. Bournville has a higher cocoa content, and the overall taste is deeper and less sweet.
Serve warm with a scoop of vanilla ice cream, a dusting of cocoa powder, or a drizzle of melted Bournville chocolate ganache. Cutting into shapes makes the presentation fun.
The Bournville dark chocolate cooking bar provides a rich, subtle sweetness to the brownies without taking over the other flavors. Its reliable melt makes every single batch a more predictable batter consistency.
Yes, this same chocolate will work just as well in a brownie batter as it does in a standard chocolate cake recipe. A trusted Bournville bar can help you simplify the process of baking a range of desserts without the need for substitutions.